Sweet Pickles

Ingredients

• 1 c. salt
• 4 qts. water
• 2 qts. Heinz cider vinegar
• 2 qts. sugar
• 1 Tbsp. whole cloves
• 2 sticks cinnamon
• Alum size of walnut

Method

1. 1

   Let cucumbers stand in brine 2 weeks, placing a cloth over top of jar.

2. 2

   When a scum begins to collect, wash cloth every day.

3. 3

   Cut cucumbers into pieces, if large, and wash well.

4. 4

   Let stand in alum water overnight.

5. 5

   Boil sugar, spices, and vinegar until thick as syrup.

6. 6

   Pour hot syrup over cucumbers.

7. 7

   Repeat 4 mornings.

8. 8

   Seal in jars.

Nutrition per serving

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 23. The excerpt below is the record exactly as published.

SWEET PICKLES 1 c. salt to 4 qts. water, use medium sized cucumbers also cauliflower and small onions. Soak in brine 24 hrs. Drain and boil 20 minutes in a solution of 1 pt. vinegar to 2 qts. water, 2 tsp. tumeric. Take out and drain thoroughly, rinse in cold water. Use 5 qts. of cucumbers 1V2 qts. onions, 1 qt. cauliflower or use all cucumbers. Syrup 10 c. sugar 5 c. vinegar 4 c. water 2 hands full Dove brand spices tied in cloth. Put in a few of choice spices, loose cinnamon, cloves, mustard seed. Boil 40 min- utes all together, pack pickles in bottle and pour hot syrup over and seal. —Mrs. Daniel Ricks. 50 THE RELIEF SOCIETY COOK BOOK SWEET PICKLES 25 large or 75 small cucumbers 2 qts. Heinz cider vinegar 2 qts. sugar 1 Tbsp. whole cloves 2 sticks cinnamon Alum size of walnut

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