Fourteen Day Sweet Pickles Recipe - Cooking Index
Fourteen Day Sweet Pickles Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Pickling cucumbers - (abt 2" long) |
| 1 cup | 237ml | Ball 100% Natural Canning & Pickling Salt - plus |
| 1 tablespoon | 15ml | Ball 100% Natural Canning & Pickling Salt - divided |
| 2 | Boiling water - divided | |
| 5 cups | 1185ml | Vinegar, 5% acidity |
| 5 1/2 cups | 1089g / 38oz | Sugar - divided |
| 5 | Cinnamon | |
| 2 teaspoons | 10ml | Whole allspice |
| 1 1/2 teaspoons | 7.5ml | Celery seed |
Wash cucumbers. Cut cucumbers in half lengthwise. Dissolve 1 cup canning salt in 2 quarts boiling water; pour over cucumbers in a large crock or nonmetallic container. Weight cucumbers down with a plate. Place a jar filled with water on plate to keep cucumbers under brine. Let stand in a cool (68 to 72 degrees) place for 7 days, removing scum as it forms.
Eighth day: Drain; carefully pour 2 quarts boiling water over cucumbers. Let stand 24 hours.
Ninth day: Drain; carefully pour 2 quarts boiling water and 1 tablespoon canning salt over cucumbers.
Tenth day: Drain; carefully pour 2 quarts boiling water over cucumbers.
Eleventh day: Drain; combine vinegar, 4 cups sugar and spices. Heat to boiling and carefully pour over cucumbers.
For the next 2 days: Drain, retaining liquid. Heat liquid, adding 1/2 cup sugar each day. Pour over cucumbers.
Fourteenth day: Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Drain cucumbers, retaining liquid. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Discard cinnamon sticks; add remaining 1/2 cup sugar to liquid. Heat to boiling.
Carefully ladle hot syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 5 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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