Sweet Cucumber Pickles
- Cucumbers
- 1 gallon of cucumbers
- 1 pint of salt
- Vinegar
- 1 gallon of good cider vinegar
- 2 ounces of stick cinnamon
- 1 ounce of (whole) black pepper
- 1 ounce of celery seed
- 1/2 ounce of (whole) cloves
- 2 red peppers (cut in strips)
- 2 pounds brown sugar
- 1 tablespoon pulverized alum
Select small, fresh cucumbers. To one gallon of cucumbers, take 1 pint of salt, sprinkle over them, then cover with hot water, let stand over night. In the morning wash from that water and wipe; place them into your preserving kettle and cover them with weak vinegar and water, let them heat in that, then place them into your jars and have ready your vinegar.
To 1 gallon of good cider vinegar, add 2 ounces of stick cinnamon, 1 ounce of (whole) black pepper, 1 ounce of celery seed, 1/2 ounce of (whole) cloves, 2 red peppers (cut in strips), 2 pounds brown sugar, 1 tablespoon pulverized alum, (a few juniper berries if you like), let all this come to a boil and pour atop the cucumbers, put strips of the pepper in each jar.
To 1 gallon of good cider vinegar, add 2 ounces of stick cinnamon, 1 ounce of (whole) black pepper, 1 ounce of celery seed, 1/2 ounce of (whole) cloves, 2 red peppers (cut in strips), 2 pounds brown sugar, 1 tablespoon pulverized alum, (a few juniper berries if you like), let all this come to a boil and pour atop the cucumbers, put strips of the pepper in each jar.
Submitted by Oct 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min