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Sweet Cucumber Pickles

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<p><a href="http://www.flickr.com/photos/symic/4829318925/sizes/l/in/photostream/">Image Credit</a></p>
Ingredients
  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)
Directions

GETTING READY
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.

MAKING
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.

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes

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