Sweet Cucumber Pickles
|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.