Two Week Sweet Pickles
Created by dienia b on July 31, 2014
- Servings: 8
- Prep Time: 14d
- Cook Time: 3h
- Recipe #13554
Ingredients
- 75 small pickling cucumbers
- 1 gallon water
- 1 pint salt
- 1 tablespoon alum, powdered
- 1 gallon water, boiling
- 1 gallon water
- 6 cups granulated sugar
- 3 pints vinegar
- 1/2 teaspoon allspice, whole
- 1/2 teaspoon cloves, whole
- 1 tablespoon mustard seeds
- 1 cinnamon stick
- 2 tablespoons celery seeds
- 3 cups sugar
How to Make
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Step 1: Take 75 medium sized cukes to a gallon of water.
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Step 2: Add 1 pint salt (kosher).
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Step 3: Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
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Step 4: Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
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Step 5: Let stand 24 hours.
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Step 6: Pour off and put on 1 gallon clean boiling water.
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Step 7: Let stand 24 hours.
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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.
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Step 9: Pour this on boiling hot; let stand 24 hours.
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Step 10: Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
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Step 11: Boil 3 mornings straight without sugar.
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Step 12: Pack in jars the last morning, pour boiling syrup over and seal.
Nutritional Facts
- 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