Best Grandpa Rowands Canadian Pickles Sweet Recipes

Grandpa Rowand's Canadian Pickles (Sweet) image

Provided by R.Rowand

Categories Vegetable

Time P14D

Yield 12 pint jars, 100 serving(s)

Number Of Ingredients 10

2 gallons cucumbers, sliced paper thin
1 pint salt
1 gallon boiling water
1 1/2 tablespoons alum
1 gallon boiling water
5 lbs sugar
1 pint water
1 quart vinegar
1 teaspoon cinnamon oil
1 1/2 teaspoons clove oil

Steps:

Mix cucumbers, salt and boiling water; let sit on your stove covered for 1 week and then drain.
Pour on 1 gallon of boiling water; let stand 24 hours and then drain.
Add alum and 1 gallon boiling water; let sit 24 hours and then drain.
Mix together sugar, 1 pint water, vinegar, cinnamon oil, and clove oil . Bring to a boil and pour over cucumbers. Let sit 24 hours and then drain, retaining juices. Let sit 24 hours.
Reheat juices and pour over cucumbers again. Let sit 1 hour and then drain retaining juices. Repeat this step for 4 days, letting cucumbers sit on counter top. Do not refrigerate them.
After the 2 week process is done, place pickles in whatever size caning jars you have on hand and re boil the retained juice to pour in the jars on top of pickles. This will give you enough heat to seal the jars perfectly.
Put the extra in the pantry and refrigerate a 1 jar. When they are cold they will be ready to eat (unless you like warm pickles then dig right into them).

Grandma's Spicy Sweet Pickles image

Provided by Donna M.

Categories Vegetable

Time P7DT15m

Yield 1 batch

Number Of Ingredients 9

4 lbs cucumbers, after slicing
1/3 cup salt
1 quart white vinegar
1 cup sugar
1 tablespoon celery seed
1 tablespoon mustard seeds
2 tablespoons whole mixed pickling spices
1 tablespoon alum
5 cups sugar

Steps:

Slice cucumbers about 1/8 inch thick.
Pour salt over cucumbers.
Pour enough boiling water over all to cover.
Stir and let stand 8 hours or overnight.
Drain and discard brine.
In a saucepan, combine vinegar, 1 cup sugar, spices and alum.
Bring to a boil.
Put cucumbers in a large glass jar or plastic bucket with lid or a stoneware crock.
Pour boiling vinegar mixture over cucumbers.
Cover and let stand.
Next day, and each consecutive day for 5 days total, stir in one additional cup of sugar.
Do not reheat when sugar is added.
At the end of the 5th day, pickles are done and may be stored in covered jar.
Do not seal jars.
Pickles will keep indefinitely and get better with age.

Nutrition Facts : Calories 5195.2, Fat 6.9, SaturatedFat 0.9, Sodium 37781.8, Carbohydrate 1281.2, Fiber 11.5, Sugar 1233.9, Protein 15.8

Old Fashioned Sweet Nine Day Pickles image

Provided by Gerry

Categories Vegetable

Time P9DT45m

Yield 4 quarts, 20 serving(s)

Number Of Ingredients 12

4 quarts cucumbers, cut in 1/2 inch pieces
2 cups pickling salt
16 cups water
4 quarts water
1 cup vinegar
2 cups water
1 teaspoon alum
2 cups vinegar
2 cups water
8 cups sugar
1 teaspoon turmeric
1 tablespoon pickling spices, tied in a bag

Steps:

STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
Let stand three days.
STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
Let stand two days.
STEP THREE: Drain and place back in crock.
Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
Stand overnight.
STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
Makes about eight pints.