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"Those who forget the pasta are condemned to reheat it."--Unknown

14 Day Sweet Pickles Recipe

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This recipe for 14 Day Sweet Pickles, by , is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Peek


2 gallons Small Pickling Cucumbers
2 cups Canning & Pickling Salt
3 Tbsp Alum (divided)
6 Cups White Vinegar
7 Cups Sugar (divided)
3 Tbsp Mixed Pickling Spices

Wash and place in NON-METAL container about 2 gallons of cucumbers. Make a brine of 1 gallon water and 2 cups canning & pickling salt. Bring to a boil & pour over cukes while hot. (Wait 5 to 10 minutes) Weight down so cukes remain COMPLETELY COVERED with brine. A plate with a jar of water on top works well to hold cukes down. Let stand until ......

Drain, rinse, slice & cover with a solution of 1 gallon water & 1 Tbsp alum. bring to a boil and pour over cukes while hot (wait 5 to 10 minutes) For smaller batches, use 5 1/3 cups water & 1 tsp alum.

Drain cukes & cover with a fresh alum solution

DAY 10
Drain cukes & cover with a fresh alum solution

DAY 11
Drain cukes & cover with a solution of 6 cups white vinegar, 5 cups sugar & 3 Tbsp mixed pickling spices. Bring to a boil & use white hot (wait 5 to 10 minutes)

DAY 12
Drain off vinegar solution, add 1 cup sugar, heat and pour over pickles

DAY 13
Drain off vinegar, add 1 cup sugar, boil and pour over pickles that have been placed in jars. Seal jars and process in hot water bath for 15 minutes.

DAY 14
Sit back, relax and have a pickle!

Be sure the keep cukes completely submerged throughout the entire process. If they are exposed to air, the batch will get slimy and the cukes are ruined. Mold may form while in the brine solution. Just skim it off before draining to change to the alum solution. Tall, slim buckets approximately 2 gallon in size work really well for the process.





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