Two Week Sweet Pickles
Recipe: #13554
July 31, 2014
Categories: Snacks, Cucumber, Eastern European, Canning/Preserving, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A very old canning recipe from Libbie's Aunt Viola dated 8-10-74. Libbie is 95 now so this is a pretty old recipe that uses a crock and A LOT of work and boiling. Writing directions as given. Yield 8 quarts"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (3258.8 g)
- Calories 1073.1
- Total Fat - 2.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 14261.3 mg
- Total Carbohydrate - 259.1 g
- Dietary Fiber - 11.1 g
- Sugars - 246.1 g
- Protein - 8.9 g
- Calcium - 279.6 mg
- Iron - 3.7 mg
- Vitamin C - 47.6 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Take 75 medium sized cukes to a gallon of water.
Step 2
Add 1 pint salt (kosher).
Step 3
Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
Step 4
Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
Step 5
Let stand 24 hours.
Step 6
Pour off and put on 1 gallon clean boiling water.
Step 7
Let stand 24 hours.
Step 8
Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
Step 9
Pour this on boiling hot; let stand 24 hours.
Step 10
Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
Step 11
Boil 3 mornings straight without sugar.
Step 12
Pack in jars the last morning, pour boiling syrup over and seal.
Tips
- A big crock ,plate ,weight
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