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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Great-Grandma Blanche's Aristocratic Sweet Pickles Recipe

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This recipe for Great-Grandma Blanche's Aristocratic Sweet Pickles is from The Frank Family Cookbook Project, 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:  
1 gallon small pickling cucumbers (5-6 lb.).
1 c. Pickling Salt (non-iodized).
2 qt. water.
2 T. powdered ginger
3 c. vinegar
2 c. water
3 lb. sugar
1 T. celery seed.
2 T. whole cloves
2 T. whole allspice
1 T. stick cinnamon
square of cheesecloth or a spice bag.
Directions:
Directions:
Slice fresh cucumbers paper-thin, discarding the ends. put the sliced cucumbers in a large crock or straight-sided glass container large enough to hold them with 2-3 " at the top. Make a brine of the salt and water and pour over the cucumbers. Weight them down with a plate or lid so that no part of the cucumbers are above the water- they must be completely submerged or they will spoil. Let the cucumbers stand for 6 days. Every day, skim the milky residue from the top and stir the pickles. Add more brine as needed to keep them submerged (must be more brine solution, not plain water). On the 7th day, Drain and rinse the pickles. Put them into a large pot, cover with water and boil for 10 minutes to remove excess salt. Drain. Cover again with water and add 2 T. ginger- boil for 10 more minutes and drain. Make a cheesecloth bag and tie all of the whole spices into it- put it into the pot with the pickles. Mix together the vinegar, water and sugar and stir until dissolved. Pour over the pickles and boil until they are transparent (about 30-45 minutes). Place into sterile jars- make sure to clean the rims thoroughly before sealing the jars. Put into a canner filled with boiling water for 10 minutes. Cool and check the seals on the jars. Any that didn't seal must be refrigerated and used, not stored. Sealed jars will last for a year.
Number Of Servings:
Number Of Servings:
5 lb. of cucumbers makes 15 1/2 pint jars of pickles
Preparation Time:
Preparation Time:
Brining: a week, Cooking/canning: 2 hours
Personal Notes:
Personal Notes:
If you've never canned before, I recommend you read up on how to do it safely. It's not hard, but you have to have the right equipment and do it right to keep the food preserved safely.

 

 

 

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