LOCATION: Recipes >> Preserving >> Sweet Pickles 02
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Sweet Pickles 02
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Texas Sweet Pickles
1 gallon medium cucumbers, sliced
4 tablespoons salt
2 tablespoons powdered alum
2 tablespoons pickling spice
4 cups white vinegar
In a large saucepan, over medium high heat, combine vinegar, salt,
alum and pickling spice. Bring to a boil and remove from heat. In
a large non-reactive container add cucumbers and cover completely
with pickling brine. Push cucumbers completely in solution with a
plate or plastic lid and weight down.( Do not use a metal container.
Use plastic, stoneware or glass). Let stand 3 weeks. Rinse cucumbers
well in cold running water and drain. Return to container and add
5 cups sugar over top. (Sugar will make it's own juice.) Cover and
let stand for 1 week. Pack in smaller jars and cover with liquid
and cap. No need to can. Store in a cool dark place.
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