TWO WEEK SWEET PICKLES
A very old canning recipe from Libbie's Aunt Viola dated 8-10-74. Libbie is 95 now so this is a pretty old recipe that uses a crock and A LOT of work and boiling. Writing directions as given.
Provided by Dienia B.
Categories Canning
Time P14DT3h
Yield 8 quarts
Number Of Ingredients 14
Steps:
- Take 75 medium sized cukes to a gallon of water.
- Add 1 pint salt (kosher).
- Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
- Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
- Let stand 24 hours.
- Pour off and put on 1 gallon clean boiling water.
- Let stand 24 hours.
- Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
- Pour this on boiling hot; let stand 24 hours.
- Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
- Boil 3 mornings straight without sugar.
- Pack in jars the last morning, pour boiling syrup over and seal.
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