Recipe by Gerry
Love these Sweet Pickles, one of the best sweet pickle recipes in my collection and one of the best I have ever tasted. This is one of those old old recipes shared by a lady that made really great pickles. Very easily made and not as time consuming as it sounds. While modern safety method requirements may call for processing I don't process my pickles as I find it changes the taste and texture, you may do so if you wish. As with many of the old recipes some things just do not enter well ... with this one it's you have to be making up enough of each of the brine solutions to completely cover! NOTE be sure to use non - reactive containers ( stainless steel - unchipped enamel/porcelain, assure all your plastic bowls and containers are food grade)
Top Review by kios586
LOVE this recipe!! Have made this 3 times now and each time has been a success!!! Shared some with my co- workers---- Huge mistake!!! Now everyone is begging for more!!! Crispy , sweet and delicious!! Thank you for sharing!!
- 4 quarts cucumbers, cut in 1/2 inch pieces
- 2 cups pickling salt
- 16 cups water
Plain Water Soak
- 4 quarts water
- 1 cup vinegar
- 2 cups water
- 1 teaspoon alum
Sweet Pickle Brine
- 2 cups vinegar
- 2 cups water
- 8 cups sugar
- 1 teaspoon turmeric
- 1 tablespoon pickling spices, tied in a bag
Directions See How It's Made
- STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
- Let stand three days.
- STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
- Let stand two days.
- STEP THREE: Drain and place back in crock.
- Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
- Stand overnight.
- STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
- I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
- Makes about eight pints.