Pantry Sweet Pickles
- 16 lb. 6 to 7-inch cucumbers
- pickling salt
- pickling spices, as desired
- 1 box alum
- 1 gal. apple cider vinegar
- 10 lb. sugar
- Wash
- cucumbers
- and
- put
- in a 4 or 5 gallon
- crock or granite
- pan.
- make
- a
- strong
- solution of salt water, strong enough
- totloat
- an egg (takes about 1 cup salt per gallon). Make
- enough
- to cover cucumbers.
- Place large plate over them and keep well
- coveredtor 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).take 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.
cucumbers, pickling salt, pickling spices, alum, apple cider vinegar, sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=713583 (may not work)