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Two Week Sweet Pickles

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“A very old canning recipe from Libbie's Aunt Viola dated 8-10-74. Libbie is 95 now so this is a pretty old recipe that uses a crock and A LOT of work and boiling. Writing directions as given.”
READY IN:
339hrs
YIELD:
8 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Take 75 medium sized cukes to a gallon of water.
  2. Add 1 pint salt (kosher).
  3. Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
  4. Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
  5. Let stand 24 hours.
  6. Pour off and put on 1 gallon clean boiling water.
  7. Let stand 24 hours.
  8. Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
  9. Pour this on boiling hot; let stand 24 hours.
  10. Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
  11. Boil 3 mornings straight without sugar.
  12. Pack in jars the last morning, pour boiling syrup over and seal.

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