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Pickles, Preserves & Relishes

Sweet Pickles - 1998
​​​​​Recipe courtesy of Grandma Emma Wozny

INGREDIENTS
  • 2 gallons  cucumbers -- sliced lengthwise
  • 2 cups  salt
  • 1 gallon  boiling water
  • 1 gallon  boiling water
  • 1 gallon  boiling water
  • 1 tablespoon  powdered alum
  • 1 gallon  boiling water
  • 5 pints  vinegar -- boiling
  • 6 cups  sugar
  • ½ ounce  celery seed
  • 1 ounce  cinnamon
  • 1 cup  sugar
  • 1 cup  sugar
  • 1 cup  sugar
​
PREPARATION
Into a clean stone crock put 2 gallons of cucumbers, washed and slice length-wise.  Dissolve 2 cups of salt in one gallon of boiling water and pour while hot over pickles.  Then cover and weight down pickles and let stand for 1 week.

On the eighth day drain, then pour 1 gallon of boiling water over them and let stand 24 hours.

On the ninth day drain and pour 1 gallon of boiling water with 1 tablespoon of powdered alum over the pickles and let stand 24 hours.

On the tenth day drain again and pour 1 gallon boiling water over them.  Let stand 24 hours, then drain.  

For the pickling mixture, combine 5 pints of vinegar, boiling hot, 6 cups of sugar, 1/2 ounce celery seed, 1 ounce cinnamon stick.  Pour this over the pickles. Drain off for 3 mornings, reheating it and adding 1 cup of sugar each morning.
 
With the third and last heating, pack pickles into sterilized jars, pour hot liquid over them and seal.

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking