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LOCATION: Recipes >> Preserving >> Sweet Pickles 06

Print this Recipe    Sweet Pickles 06

14 Day Sweet Pickles

3 1/2 qts. (2") pickling cucumbers (4 lbs.)
1 cup coarse pickling salt
2 qts. boiling water
1/2 tsp. powdered alum
5 cups cider vinegar (5% acidity)
3-1/2 cups sugar
2 tsp. celery seeds
2 tsp. mustard seeds
1/2 tsp. oil of cinnamon
1/2 tsp. oil of cloves
1-1/2 cups sugar

Wash cucumbers carefully; cut 1/16-inch off blossom end; place
cucumbers in stone crock, glass, pottery or enamel-lined pan.

Prepare brine by dissolving salt in boiling water; pour over
cucumbers. Weight down with a plate almost as large as the crock
and lay a ziploc bag filled with water on the plate to keep cucumbers
under the brine. Cover top of crock with clean towel and let stand
undisturbed for 1 week.

On the 8th day, drain; cut cumbers in 1/2-inch slices; pour 2 quarts
fresh boiling water over cucumbers. Weight down and cover. Let
stand 24 hours.

On the 9th day, drain; pour 2 quarts fresh boiling water mixed with
alum over cucumbers. Weight down and cover. Let stand 24 hours.

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

For the next three days, drain, retaining liquid. Reheat this liquid
to boiling 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.

Notes:

Cucumbers as large as 4 inches work just as well, as long as they
are not over 1-1/4 inch in diameter. Recipe may doubled.

Oil of cinnamon and oil of cloves are available at most pharmacies
at the prescription counter, or they will special order in 1-2
days.

Alum is usually available at the supermarket in the spices section.

The amount of oil of cinnamon, oil of cloves, celery seeds, and
mustard seeds may be varied according to taste. I often use more.

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