Pantry Sweet Pickles - cooking recipe
Ingredients
-
16 lb. 6 to 7-inch cucumbers
pickling salt
pickling spices, as desired
1 box alum
1 gal. apple cider vinegar
10 lb. sugar
Preparation
-
Wash
cucumbers
and
put
in a 4 or 5 gallon
crock or granite
pan.
make
a
strong
solution of salt water, strong enough
to\tfloat
an egg (takes about 1 cup salt per gallon). Make
enough
to cover cucumbers.
Place large plate over them and keep well
covered\tfor 14 days (stir several times during the
14 days).
Take
out of brine.
Wash and slice and cover with
alum water
overnight
(1
box alum and enough water to cover).\tTake out and rinse, then soak 6 hours in apple cider vinegar.
Drain. Put
a
layer of cucumbers, a layer of sugar until all is used. The sugar makes the syrup which will cover the cucumbers.
Leave a comment