14-Day Sweet Pickles

• 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

1. Wash cucumbers.
2. Cut a 1/16-inch slice off blossom end and discard.
3. Leave 1/4-inch of the stem attached.
4. Place whole cucumbers in suitable 1-gallon container.
5. Combine 1/4 cup salt with 2 quarts water; bring to a boil.
6. Pour over cucumbers.
7. Add suitable cover and weight.
8. Place a clean towel over container. Store at about 70u0b0.
9. On the third day, drain salt water and discard.
10. Rinse cucumbers and re-scald container; cover and weight. Return cucumbers to container.
11. Add 1/4 cup salt to 2 quarts fresh water and boil.
12. Pour over cucumbers.
13. Replace cover and weight; recover with a clean towel.
14. On the fifth day, drain salt water and discard.
15. Rinse.
16. Makes 5 to 9 pints.

pickling cucumbers, canning, celery, mixed pickling, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=794267 (may not work)