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Delicious Sweet Pickles Recipe
|Pickling salt||1 Cup (16 tbs)|
|Sugar||7 Cup (16 tbs)|
Step 1: Scrub cucumbers in cool water. Put into a crock, stainless steel pan, or enamel pan (about 5-gallon size). Make a solution of the salt and 1 gallon water, and pour over cucumbers. Let stand 8 days. If cucumbers float, hold them down with a plate that fits into container and a weight (a rock or a sturdy plastic bag filled with water). Drain off salt solution. Wash cucumbers thoroughly and replace in washed crock. Step 2: Pour over cucumbers a boiling solution of 1 quart vinegar, 1 quart water, and alum. Let stand 3 days; then drain off solution and wash again. Cut cucumbers as desired (in fourths lengthwise, or leave whole if they are small enough). Step 3: Replace cucumbers in crock and pour over them boiling syrup of turmeric, 5 cups of the sugar, 1 1/2 quarts vinegar, and pickling spice. Let stand 3 days. Drain, but save the syrup and reheat. Add remaining sugar. Pour over cucumbers. Repeat the draining and reheating of syrup for 4 days. On the fourth day pack drained cucumbers into canning jars. Pour boiling syrup over them in the jars. Seal jars, and process them for 10 minutes in boiling water bath or steam canner. If you should run short of syrup to cover cucumbers (the amount needed will vary somewhat, depending on size of cucumber), make up a bit more using same proportions of vinegar and sugar. Taste for sweetness and spice level.