LOCATION: Recipes >> Preserving >> Sweet Pickles 05
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Sweet Pickles 05
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Sweet Cucumber Pickles
cucumbers
water
vinegar
salt
alum
10 lbs. sugar
1/3 bottle (5 1/2-ounce size) garlic powder
1/2 box (1 1/2-ounce size) dill seed
1/4 box (1 1/2-ounce size) allspice or less
Make brine strong enough to float an egg (1 1/2 cups salt to 8 cups
water will float egg). Put cucumbers in brine whole. Soak one
week. Drain and wash in cold water. Slice and put in alum water
(2 (1.5-oz.) boxes alum for 4 gallons). Soak for 1 or 2 nights.
Drain well and put back in churn and pour pure vinegar to cover
cucumbers and let stand one night. Drain vinegar off and put a
layer of cucumbers and a layer of sugar until you use 10 lbs. of
sugar, adding dill, allspice, and garlic as you go (a little sprinkle
at a time). Use no liquid. The sugar will draw enough liquid to
cover the pickles. Let them stay in the jar or can them. Makes
a 4 gallon churn full.
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