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  Small cucumbers 5 Pound (Use Whole)
  Rock salt 1 Cup (16 tbs)
  Cold water 2 Quart
  Alum powder 1⁄2 Teaspoon
  Boiling water 2 Quart
  Cider vinegar 5 Cup (80 tbs)
  Pickling spice 2 Tablespoon
  Sugar 5 Cup (80 tbs)

1. To prepare cucumbers wash them and place in stone crock or enamel container.
2. Use small whole cucumbers or 5 pounds large cucumbers, sliced depending on the yield where slices pack more compactly than whole cucumbers.

3. Mix salt with the 2 quarts cold water and pour over cucumbers.
4. Let it stand one week, weighting cucumbers with a glass plate so they are completely covered with brine at all times.
5. Remove scum each day and at end of week, drain and rinse well.
6. Mix alum with the 2 quarts boiling water and pour over cucumbers.
7. Let it stand 24 hours and drain.
8. In a bowl combine vinegar, pickling spice and 3 cups of the sugar and bring to a boil.
9. Pour over pickles and let it stand 24 hours.
10. Drain liquid into a saucepan; add 1/2 cup of the sugar and bring to a boil.
11. Pour over pickles and let it stand 24 hours.
12. Repeat draining, adding 1/2 cup sugar and boiling each day for three more days.
13. On the third and last day, pack pickles in hot sterilized jars, cover with hot syrup, leaving 1/2-inch head space and seal.

14. Serve with fettucini, meats, roasted fish or as desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4542 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.84 g4.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3347.9 mg139.5%

Total Carbohydrates 1109 g369.8%

Dietary Fiber 19.4 g77.5%

Sugars 1041.8 g

Protein 15 g29.5%

Vitamin A 47.6% Vitamin C 105.8%

Calcium 57% Iron 49.2%

*Based on a 2000 Calorie diet

Sweet Cucumber Pickles Recipe