GRANDPA ROWAND'S CANADIAN PICKLES (SWEET)
I grew up on these pickles being made once a year. Being canned, these pickles take two weeks to make but are so worth it. After my grandfather died in 1996, there were enough pickles canned to last two more years. After that, there weren't made any more. My grandmother said she had lost the recipe and even if she had it there was no one to help her make them anymore. Going through her recipe book, what did I find? It was my grandfather's recipe! I'm proud to be able to share it with you. If you like sweet pickles, you're going to just die when you taste these.
Provided by R.Rowand
Categories Vegetable
Time P14D
Yield 12 pint jars, 100 serving(s)
Number Of Ingredients 10
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).
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