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Fourteen Day Sweet Pickles
- 15 lb. medium sized cucumbers
- 1 c. salt
- Water to cover
- 1 Tbsp. powdered alum
- 3 qt. vinegar
- 10 c. sugar
- 1 box pickling spice (whole mixed) (1.25 ounce)
Wash cucumbers and place in salt brine to cover, using 1 cup salt to 1 gallon water. Let stand 7
days in a stone jar. Drain on the eighth day. Cover with boiling water and let stand until the
next day. On the ninth day dissolve alum in boiling water and pour over cucumbers, enough to cover.
On the tenth day, drain off liquid and bring to a boil, then pour over cucumbers again and leave on
for the eleventh and twelfth day. Then drain and cut pickles in 1 inch chunks. Combine sugar, vinegar
and spices and bring to boil. Pour hot liquid over cucumber pieces. The thirteenth day drain off liquid
and bring to boil again and pour back on cucumbers. On the fourteenth day pack pickles in jars. Bring
liquid to a boil; pour in jars over pickles and seal.
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