Directions: |
Directions:Place cucumbers in a stone jar, glass, or enameled container. Combine salt and 1 gal. water. Bring to a boil and pour over cucumbers. Cover with a plate, weight down. Brine must cover cucumbers. Let stand 8 days, but stir the cucumbers every day to discourage formation of film. (You can use your hands.)
On the 8th day, empty cucumbers into large container and wash thoroughly with cold water. Cut them lengthwise or into chunks and return to container.
In the meantime, bring 1 gal. fresh water, with 1 Tbsp. powdered alum added, to a boil. Pour boiling hot over cucumbers. Weight down.
On the 9th day, pour off the alum solution. Drain cucumbers. Bring 1 gal. fresh water with 1 Tbsp. alum added, to a boil. Pour over cucumbers; weight down.
On 10th day, repeat procedure for the 8th & 9th days.
On the 11th day, pour off alum solution. Drain cucumbers thoroughly. (Put them in the sink and let them drain while you wash jars or other containers.) Put pickles back in container.
Combine sugar, vinegar, oils of cinnamon and clover, measured with a medicine dropper, and celery seeds. Bring to boil and pour over the cucumbers. Weight down.
On the 12th day, drain syrup from the cucumbers. Bring syrup to a boil and pour over cucumbers. Weight down.
On the 13th day, drain off syrup, bring to a boil and pour over cucumbers. Weight down.
On the 14th day, pack cucumbers in hot, sterilized glass jars. Bring syrup to a boil; pour over cucumbers to cover.
Seal. Process in boiling water bath (212º F) 5 minutes.
Yield: 12-14 pints |
This recipe for Sweet Pickles is from