Simple Sweet Pickles
1 gallon cucumbers, sliced ~1/4 inch
3/4 cup non-ionized salt
2 cups cider vinegar (white will also work)
6 cups water (boiling)
1 tablespoon alum
1 tablespoon turmeric
1 1/2 cups water
1 1/2 cups cider vinegar
6 cups sugar
1 teaspoon pickling spice
Spinkle salt over sliced cucumbers. Cover with boiling water. Let stant overnight. Wash and drain.
Combine 2 cups vinegar, 6 cups water, alum, and turmeric. Pour over drained cucumbers in large stock pan and simmer 30 minutes. Rinse and drain.
Combine 1 1/2 cups water, 1 1/2 cups vinegar, 6 cups sugar, and pickling spice. Bring to rapid boil. Pour over pickle slices packed in hot jars and seal.
NOTES: This the recipe that both my grandmother's used to make sweet pickles. I made for the first time last summer (first time canning) and they turned out very good. I can several jars away at Christmas and am still receiving compliments on them. They are very easy to make. This recipe does not call for heat processing of the jars after filling. Make sure that the jars are hot as you pack them. The lids should also be kept in hot, not boilin, water until needed. Screw on the cap and let sit to cool. Any jars that don't seal properly should be refrigerated. Store in a coool, dry place. I have found that it helps to use 1 3/4 cups water, 1 3/4 cups cider vinegar, 7 cups sugar, and just slightly over 1 tsp of pickling spice to make the syrup. This gives you a little extra that almost always comes in handy. This recipe makes about 3 quart and 1 pint jars of pickles.
Oh yay! I totally forgot I asked this question! Thank you-I'll try it!
Reed Aslan ~ Forever in our Hearts