Parsley Gurken'S - cooking recipe

Ingredients

2 lb. small cucumbers
1 Tbsp. salt
3/4 c. sugar
3/4 c. white vinegar
1/2 c. water
1 tsp. pickling spice
1/2 tsp. ground turmeric
2 strips lemon peel
20 parsley sprigs

Preparation

Slice cucumber 1/4-inch thick.
Put in bowl; sprinkle with salt.
Refrigerate, covered, at least 8 hours.
Combine sugar, vinegar, water, pickling spice, turmeric and lemon peel in saucepan.
Boil.
Reduce heat and simmer 2 minutes.
Drain cucumbers.
Return to bowl.
Stir in parsley.
Pour hot liquid mixture over cucumbers.
Cover and refrigerate at least 3 days, stirring once a day.
Refrigerate pickles in covered glass containers for up to 2 months.