Pickles, Preserves & Relishes |
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Sweet Pickles - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
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.
- 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.
