Cucumber Sweet Pickles

Ingredients

• Two gallons cucumbers
• 1 gallon water
• 1 pint salt
• 2 quarts boiling vinegar
• 5 sticks cinnamon
• 10 cups sugar
• 2 teaspoons celery seed
• 1 handful horseradish bark

Method

1. 1

   Boil 1 gallon water, add 1 pint salt.

2. 2

   Pour over cucumbers and let stand one week, pressed down with heavy plate.

3. 3

   Drain.

4. 4

   Pour over them 1 gallon boiling water and let stand 24 hours.

5. 5

   Drain.

6. 6

   Then pour over them 1 gallon boiling water with alum size of a walnut.

7. 7

   Drain after 24 hours.

8. 8

   Then pour over them 2 quarts boiling vinegar with spices.

9. 9

   Drain this off every morning for three days, reheat and pour over.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 18. The excerpt below is the record exactly as published.

CUCUMBER SWEET PICKLES Two gallons cucumbers cut in chunks. Large ones may be used. Boil 1 gallon water, add 1 pt. salt. Pour over cucumbers and let stand one week, pressed down with heavy plate. Drain. Pour over them 1 gal. boiling water and let stand 24 hours. Drain. Then pour over them 1 gal. boiling water with alum size of a walnut. Drain after 24 hours. Then pour over them 2 quarts boiling vinegar with 5 sticks cinnamon, 10 cups sugar, 2 teaspoons celery seed, 1 handful horseradish bark

Cook this with the app: pantry check, scaling, and the assistant.