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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blue Stone Sweet Pickles Recipe

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This recipe for Blue Stone Sweet Pickles is from First Congregational Church of Vermontville Cookbook, 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 cukes (small, whole and un-peeled)
1 gallon cold water
1 pint pickling salt
Blue Stone (size of pea)
1 tsp. alum
2 cup cider vinegar
8 cup sugar
1 tsp. whole mixed pickle spices
4 cinnamon sticks
Directions:
Directions:
Soak pickles in brine for one week; weigh pickles down with a plate. At end of week pour off brine; pour boiling water over cukes with a piece of Blue Stone (obtained at a drug store). Let stand a day. Pour off; then cut into 3/4 inch chunks. Pour boiling water with alum over them and let stand 1 day. Pour off and add the following mixture (boiling hot); cider vinegar, sugar, pickle spices and stick cinnamon. Pour over cukes and let stand overnight. Drain the next day. Re-heat syrup mixture and pour over cukes again. Repeat for 3 days running. Last time put into jars.

 

 

 

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