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14-day Sweet Pickles

4 lbs pickling cucumbers, 3 to 4" long and no more than 1-1/4" in diameter
1 cup coarse pickling salt
2 qts boiling water
1/2 tsp powdered alum
5 cups cider vinegar
3-1/2 cups granulated sugar
1 tbs celery seeds
1 tbs mustard seeds
1 tsp oil of cinnamon
1 tsp oil of cloves
1-1/2 cups granulated sugar

Wash cucumbers carefully. Cut 1/16" off blossom end and place in
stone crock.

Prepare brine by dissolving salt in boiling water, pour over
cucumber. Weight down with a plate almost as large as the crock
and lay a weight on plate to keep cucumbers under the brine. Let
stand 1 week.

On the 8th day, drain, slice cucumbers in 1/2" chunks and return
to crock, pour 2 quarts fresh boiling water over cucumbers. Let
stand 24 hours.

On the 9th day, drain, pour 2 quarts fresh boiling water mixed with
alum over cucumbers. Let stand 24 hours. (Handle the cucumbers
carefully after soaking in alum water as they become quite brittle.)

On the 10th day, drain, pour 2 quarts fresh boiling water over
cucumbers. Let stand 24 hours.

The next day, drain. Combine vinegar, 3-1/2 cups sugar, celery
seeds, mustard seeds, oil of cinnamon, oil of cloves, heat to
boiling and pour over cucumbers. Let stand 24 hours.

For the next three days, drain, retaining liquid. Reheat this
liquid each day adding 1/2 cup sugar each time. After the last
heating on the 14th day, pack pickles into hot, sterilized jars.
Pour boiling hot liquid over pickles and seal at once.

Process in boiling water bath (212 degrees F.) 5 minutes. Makes
5 pints.

These pickles will be a dark, slightly bluish green, and are quite


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