Cost per recipe $11.65 view details
- 4 lb Of pickling cucumbers* (2- to 5-inch)
- 3/4 c. Canning or possibly pickling salt (Separated in thirds)
- 2 tsp Celery seed
- 2 Tbsp. Mixed pickling spices
- 5Â 1/2 c. Sugar
- 4 c. Vinegar (5 percent)
- *(If packed whole, use cucumbers of uniform size)
- Can be canned whole, in strips, or possibly in slices.
- Yield: About 5 to 9 pints
- Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and throw away, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add in 1/4 c. canning or possibly pickling salt to 2 qts water and bring to a boil. Pour over cucumbers. Add in suitable cover and weight.
- Place clean towel over container and keep the temperature at about 70 degrees F.
- On the third and fifth days, drain salt water and throw away. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add in 1/4 c. salt to 2 qts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel. On the seventh day, drain salt water and throw away. Rinse cucumbers and rescald containers, cover, and weight. Slice or possibly strip cucumbers, if you like, and return to container.
- Place celery seed and pickling spices in small cheesecloth bag. Combine 2 c. sugar and 4 c. vinegar in a saucepan. Add in spice bag, bring to a boil and pour pickling solution over cucumbers. Add in cover and weight, and re-cover with clean towel.
- On each of the next six days, drain syrup and spice bag and save. Add in 1/2 c. sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add in boiled syrup, cover, weight, and re-cover with towel.
- On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for more information see "Jars and Lids") or possibly clean qt jars, leaving 1/2-inch headspace. Add in 1/2 c. sugar to syrup and bring to boil. Remove spice bag.
- Pour warm syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1 or possibly use low-temperature pasteurization treatment. (For more information see "Low-Temperature Pasteurization Treatment".) Table 1. Recommended process time for 14-day Sweet Pickles in a boiling-water canner.
- Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 minutes.
- 1,001 - 6,000 ft: 10 minutes.
- Above 6,000 ft: 15 minutes.
- Style of Pack: Raw. Jar Size: Qts. Process Time at Altitudes of 0 - 1,000 ft: 10 minutes.
- 1,001 - 6,000 ft: 15 minutes.
- Above 6,000 ft: 20 minutes.
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|Amount Per Recipe||%DV|
|Recipe Size 3891g|
|Calories from Fat 42||1%|
|Total Fat 5.06g||6%|
|Saturated Fat 1.12g||4%|
|Trans Fat 0.0g|
|Total Carbs 1159.66g||309%|
|Dietary Fiber 25.6g||85%|