Sweet Pickles
2 gallons small cucumbers
1 cup iodine-free salt (canning salt)
3 tablespoons powdered alum
1 cup iodine-free salt (canning salt)
3 tablespoons powdered alum
Cover cucumbers and salt with one gallon cold water.
Let stand seven days in a moderately cool place.
Drain.
Cover with a mixture of the alum and one gallon boiling water.
Drain second day, reheat mixture and pour over pickles again. (If some of the pickles are a little big, split or chunk them at this time.)
On the third day drain off alum water and cover with the following mixture:
Let stand seven days in a moderately cool place.
Drain.
Cover with a mixture of the alum and one gallon boiling water.
Drain second day, reheat mixture and pour over pickles again. (If some of the pickles are a little big, split or chunk them at this time.)
On the third day drain off alum water and cover with the following mixture:
10 cups sugar
8 cups white vinegar
2 teaspoons celery seed
1 box stick cinnamon (break into pieces)
1/2 teaspoon whole cloves
8 cups white vinegar
2 teaspoons celery seed
1 box stick cinnamon (break into pieces)
1/2 teaspoon whole cloves
Reheat mixture and pour back over pickles each day for 3 days.
Can the pickles any time that is convenient.
Can the pickles any time that is convenient.
"I divide the sugar into thirds and add 1/3 each day for the 3 days. That way it is easier to dissolve it."