"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Two Week Sweet Pickles (Hazel's Green Pickles) Recipe

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This recipe for Two Week Sweet Pickles (Hazel's Green Pickles), by , is from The Brown 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!

Contributor:  
Contributor:  
Lynda Crandall

Category:
Category:

Ingredients:  
Ingredients:  
1 peck ( 8 qt.) cucumbers - small to medium
1 gal. water
1 c. pickling salt
1 oz alum
1 oz. green food coloring
sugar (apporximately 2 qts.)
vinegar (approximately 2 qts.)
1 oz. celery seed
1 oz, cinnamon buds or cassia buds

Directions:
Directions:
Wash cucumbers and put in crock. Cover with salt and water mixture. Weigh down a plate
over the top to hold the cucumbers under the brine. Let stand for 7 days.
8th Day - Drain and rinse the cucumbers. Discard any soft or rotten ones. Place back in crock and cover with boiling water. Weigh down plate over the top.
9th Day - Drain and reboil the water. Add alum to the boiling water and recover the pickles in the crock.
10th Day - Drain - Reboil water with alum in it and recover pickles.
11th Day - Drain. Cut pickles into slices or spears. Do not leave whole or will shrivel. Mix equal parts of sugar and vinegar to cover pickles. Bring to boiling point along with the sack of celery seed and cinnamon. Mix in green food coloring. Cover pickles in crock. Weigh down.
12th Day - Drain and boil vinegar solution with sack of spices. Cover pickles in crock.
13th Day - Repeat day 12, continuing to weigh down plate to keep pickles under solution,.
14th Day - Drain and boil vinegar solution and pour over pickles. While still hot put pickles into hot Mason jars, fill the jar with hot green solution and put on lids. Can grind any soft pickles into relish before canning.

Carsen and Peg did not put pickles into hot water bath as canned while everything was hot and jars would seal on their own. If a jar doesn't seal, refrigerate and eat in a week or so.

Number Of Servings:
Number Of Servings:
15 jars?
Preparation Time:
Preparation Time:
Lots!
Personal Notes:
Personal Notes:
Hazel Brown made these for years and Carsen and Peg took over the job while Gerry & Lynda were young. Carsen and Peg helped Tim and Lynda make them in the early 2000's and then Carsen worked with Tim, Lynda, Keri Stewart and Jeff Crandall to make them in 2010.

 

 

 

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