The Family Cookbook
  • 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

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.
Powered by Create your own unique website with customizable templates.
  • 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