14 Day Sweet Pickles

By á-5925

If you don't have a pickle crock, just use food grade plastic like tupperware or a pickle bucket from a restaurant or you can use a glass container. This was my mom's recipe and her mom's too! All the kids and grandkids love them! Make sure to fix plenty because you will use them and can't make anymore till next year! Very crispy with dark green color.

Ingredients

• Apple Cider Vinegar
• Salt
• Cucumbers
• Alum
• Pickling Spice
• Sugar
• Celery Seed
• Water

Details

Servings 8
Cooking time 13mins

Preparation

Step 1

2 gallons small solid cucumbers or about 75 4"-5"

1. Make a brine in proportions of 2 Cups salt to 1 gallon of water - boil and pour over cucs boiling hot.

2. Let stand 1 week. In hot weather, skim scum off of top. Do not put in frig but don't put in a real warm place either.

3. Drain and discard water then rinse off the cucumbers because they will be slimy. Cut in 1-2" chunks return to crock.

4. For the next 3 mornings, make a boiling hot solution of 1 gallon water and 1 Tbs powdered alum and pour boiling over pickles. Make this fresh each morning.

5. On 11th morning, pour off alum solution. Heat together till boiling:
6 C Apple Cider Vinegar
5 C Sugar
1/2 C Pickling Spice
1 T Celery Seed
Pour over pickles.

6. On 12th morning drain and keep solution and add 2 more C sugar - heat to boiling and pour over pickles

7. On 13th morning drain again add 1 C sugar - heat to boiling. Pack pickles into sterilized jars. Pour boiling mixture over pickles in jars to no more than 1" below top and seal at once.

These are ready to eat as soon as they are cold. If you don't have a crock... no worries. You can use any food grade plastic. I have used Tupperware, crocks and commercial pickle buckets. I weight the cucumbers down in the crock with a plate held down by something heavy if needed. I cover them with a towel or lid for their week in the salt brine.