Fourteen Day Sweet Pickles
I got this recipe from my friend, Barb, and amazingly only made one adjustment. I'm not a sweet pickle lover but I have at least two people in my family who are, my husband included. These are very crunchy!
Recipe:
Into a clean stone jar (pickle crock), put 2 gallons of washed and chunked small cucumbers.
Dissolve 2 C pickling or sea salt in 1 gallon of boiling water and pour over pickles. Weigh down the pickles with a plate or something, cover the crock with a cloth and allow to stand for 1 week.
On the eighth day, drain and then dissolve 2 Tbs pickling or sea salt in 1 gallon of boiling water and pour over pickles. Let stand for 24 hours.
On the ninth day, drain again and then dissolve 2 Tbs pickling or sea salt and 1 Tbs powdered alum in 1 gallon of boiling water. Pour over pickles and let stand 24 hours.
On the tenth day, drain again and dissolve 2 Tbs pickling or sea salt in 1 gallon of boiling water. Pour over pickles and let stand 24 hours.
On the eleventh day, drain. Combine 10 C white vinegar, 6 C sugar 1/2 ounce celery seed and 1 ounce cinnamon sticks. Bring to boil and pour over pickles. Let stand 24 hours.
On the twelfth day, drain brine into pot, add 1 C sugar and bring to a boil. Pour over pickles and let stand 24 hours.
On the thirteenth day, drain brine into pot, add 1 C sugar and bring to a boil. Pour over pickles and let stand 24 hours.
On the fourteenth day, drain brine into pot, add 1 C sugar and bring to a boil. Pack pickles in clean pint jars, pour boiling brine over pickles, place on lids and rings and allow them to seal. TaDa...Sweet Pickles!
Recipe:
Into a clean stone jar (pickle crock), put 2 gallons of washed and chunked small cucumbers.
Dissolve 2 C pickling or sea salt in 1 gallon of boiling water and pour over pickles. Weigh down the pickles with a plate or something, cover the crock with a cloth and allow to stand for 1 week.
On the eighth day, drain and then dissolve 2 Tbs pickling or sea salt in 1 gallon of boiling water and pour over pickles. Let stand for 24 hours.
On the ninth day, drain again and then dissolve 2 Tbs pickling or sea salt and 1 Tbs powdered alum in 1 gallon of boiling water. Pour over pickles and let stand 24 hours.
On the tenth day, drain again and dissolve 2 Tbs pickling or sea salt in 1 gallon of boiling water. Pour over pickles and let stand 24 hours.
On the eleventh day, drain. Combine 10 C white vinegar, 6 C sugar 1/2 ounce celery seed and 1 ounce cinnamon sticks. Bring to boil and pour over pickles. Let stand 24 hours.
On the twelfth day, drain brine into pot, add 1 C sugar and bring to a boil. Pour over pickles and let stand 24 hours.
On the thirteenth day, drain brine into pot, add 1 C sugar and bring to a boil. Pour over pickles and let stand 24 hours.
On the fourteenth day, drain brine into pot, add 1 C sugar and bring to a boil. Pack pickles in clean pint jars, pour boiling brine over pickles, place on lids and rings and allow them to seal. TaDa...Sweet Pickles!
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