Sweet Cucumber Pickles

Ingredients

• Select and wash about 75 cucumbers
• 2 cupfuls of salt
• 1 gallon boiling water
• 1 gallon boiling water
• 1 t. powdered alum
• 5 pints strong vinegar
• 6 cups brown sugar
• % ounce celery seed
• 1 ounce stick cinnamon
• 1 cup more sugar

Method

1. 1

   Cut cucumbers and place in stone jar with salt and boiling water.

2. 2

   Let stand 1 week.

3. 3

   On 9th day, drain and pour over them boiling water and alum.

4. 4

   Let stand 24 hours.

5. 5

   Repeat for 10th and 11th days.

6. 6

   On 12th, 13th, and 14th days, drain syrup and reheat, adding sugar each day.

7. 7

   On 14th day, pack in jars with boiling syrup.

Nutrition per serving

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 41. The excerpt below is the record exactly as published.

SWEET CUCUMBER PICKLES Select and wash about 75 cucumbers 3 or 4 inches long. Cut in quarters lengthwise. Cut into pieces about 2% inches long. This should make 2 gal- lons after cutting. Place in stone jar and pour over 2 cupfuls of salt and 1 gallon boiling water; let stand 1 week, skimming if necessary. On 9th day drain off water and pour over them 1 gallon boiling water and 1 t. pow- dered alum. Let them stand 24 hours. On 10th day drain and pour over them 1 gallon boiling water and let stand 24 hours. On 11th day drain. Put cu- cumbers into sterilized jar or pre- serving kettle and pour over them boil- ing hot the following syrup: 5 pints strong vinegar, 6 cups brown sugar, % ounce celery seed, 1 ounce stick cinnamon. On 12th, 13th, 14th days, drain syrup and reheat. Add 1 cup ~ more suga

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