14-Day Sweet Pickles - cooking recipe

Ingredients

4 lb. (2 to 5-inch) pickling cucumbers
3/4 c. canning or pickling salt, divided
2 Tbsp. celery seed
2 Tbsp. mixed pickling spices
5 1/2 c. sugar
4 c. vinegar

Preparation

Wash cucumbers.
Cut a 1/16-inch slice off blossom end and discard.
Leave 1/4-inch of the stem attached.
Place whole cucumbers in suitable 1-gallon container.
Combine 1/4 cup salt with 2 quarts water; bring to a boil.
Pour over cucumbers.
Add suitable cover and weight.
Place a clean towel over container. Store at about 70\u00b0.
On the third day, drain salt water and discard.
Rinse cucumbers and re-scald container; cover and weight. Return cucumbers to container.
Add 1/4 cup salt to 2 quarts fresh water and boil.
Pour over cucumbers.
Replace cover and weight; recover with a clean towel.
On the fifth day, drain salt water and discard.
Rinse.
Makes 5 to 9 pints.