Sweet Pickles Recipe
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Category: |
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Ingredients: |
Ingredients: medium cucumbers to fill a 4-gallon container (or a 5-gal. bucket) 4 c. coarse salt 2 gal. water
4 oz. powdered alum
1 gal. white vinegar 1 Tbsp. turmeric
Pickling spice, according to taste 10 lbs. sugar
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Directions: |
Directions:1. Dissolve 4 cups coarse salt in 2 gallons of water to make brine. Fill a 4-gallon churn or container with cucumbers. Cover with brine. Soak for 7 days. Drain.
2. Wash cucumbers in cold water and slice in rounds. Put back in container. Cover with water, plus the alum and soak 2 nights.
3. Put in sink and drain well. Put back in container. Add white vinegar and turmeric. Let stand overnight.
4. Drain. Layer in container: cucumbers, sugar and a small amount of pickling spice. Repeat layering process until all cucumbers are used. Use 10 lbs. of sugar to about 1 1/2 gallon of cucumbers.
The syrup will rise to cover the cucumbers in a few days. Do not cook. Put in sterilized jars and cover with syrup. Do not seal, just use a good lid.
Store in a cool, dark place. They will keep a year at room temperature. |
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