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Sweet Pickles Recipe

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Stephen Bundy & Family


This recipe for Sweet Pickles, by , is from Cooking With The Cousins, 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!

Juanita Bundy Owen


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

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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