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Refrigerator Sweet Pickles Recipe

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This recipe for Refrigerator Sweet Pickles is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole cucumbers enough to fill gallon jar
2 T canning salt
2 T. alum
1 T. pickling spice
4 c. vinegar
5 c. sugar
Options:
8 oz. maraschino cherries
4 oz. canned jalapeņo or 10 to 15 split, fresh jalapeņo peppers (more or less to taste)
Directions:
Directions:
Make a brine of the salt, alum, vinegar and pickling spice. Stir until all is dissolved, pour over the cucumbers, add water to finish filling jar. Let cucumbers stand undisturbed at room temperature for 30 days after which you drain and rinse the cucumbers and jar. If using fresh jalapenos they should cure in the brine for 30 days along with the cucumbers.
Cut cucumbers into chunks or slices and return to jar. Add the 5 cups of sugar and mix with the cucumber chunks. Shake occasionally until all sugar is dissolved, it will make its own juice. At this point; add the cherries and jalapeņo peppers if desired. After sugar is dissolved, store in refrigerator and is ready to eat in about 5 days. Will keep for several months.
Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
Short and easy
Personal Notes:
Personal Notes:
This recipe came from mother. The cherries and jalapeņos was our contribution to it. We were attempting to copy a sweet/hot pickle that we bought on the way back from Houston in '08.

 

 

 

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