"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Sweet Pickles Recipe

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This recipe for Sweet Pickles, by , is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hazel Gass and Lois Schaff
Added: Saturday, January 22, 2011

Category:
Category:

Ingredients:  
Ingredients:  
Wash cucumbers, pack in jar and let stand for five days in salt water (1 c. salt to 1 gallon of boiling water). On the sixth day, pour off salt water, wash and slice cucumbers. Put back in container and cover with three T. alum to one gallon boiling water. Let stand 24 hours, remove pickles and let drain well.

Cucumbers
Salt
Alum
1 tsp. turmeric
3 T. alum
1 gallon water
1 c. white vinegar
3 c. sugar
1 tsp. pickling spice

Directions:
Directions:
Wash cucumbers, pack in jar and let stand for five days in salt water (1 c. salt to 1 gallon of boiling water). On the sixth day, pour off salt water, wash and slice cucumbers. Put back in container and cover with three T. alum to one gallon boiling water. Let stand 24 hours, remove pickles and let drain well.
Add: turmeric, 3 T. alum, 1 gallon water and bring to a boil and add pickles. Let boil for one minute. Remove pickles and let drain.
Mix: 1 c. vinegar, 3 c. sugar, and pickling spice. Mix enough of this solution to cover pickles. Put back on stove, bring to a boiling point. Put in sterilized jars, cover with liquid and seal.

SWEET DILL PICKLE
Use same recipe as Sweet Pickles. Put pickles in can and 1 large head of dill to one quart, or one medium head of dill to one pint of pickles. Cover with liquid and seal. Let stand for four to six weeks before eating.

 

 

 

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