14-Day Sweet Pickles
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14-Day Sweet Pickles
  Sweet    Pickles    Canning  
Last updated 6/12/2012 12:41:29 AM. Recipe ID 266. Report a problem with this recipe.
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      Title: 14-day sweet pickles
 Categories: Pickles, Canning
      Yield: 1 Recipe
 
      4 lb Of pickling cucumbers*
           -- (2- to 5-inch)
    3/4 c  Canning or pickling salt
           -(Separated in thirds)
      2 ts Celery seed
      2 tb Mixed pickling spices
  5 1/2 c  Sugar
      4 c  Vinegar (5 percent)
 
  *(If packed whole, use cucumbers of uniform size)
  
  Can be canned whole, in strips, or in slices.
  
  Yield: About 5 to 9 pints
  
  Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
  discard, but leave 1/4-inch of stem attached. Place whole cucumbers
  in suitable 1-gallon container. Add 1/4 cup canning or pickling salt
  to 2 quarts water and bring to a boil. Pour over cucumbers. Add
  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 discard. Rinse
  cucumbers and rescald cover and weight. Return cucumbers to
  container. Add 1/4 cup salt to 2 quarts 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 discard. Rinse
  cucumbers and rescald containers, cover, and weight. Slice or strip
  cucumbers, if desired, and return to container. Place celery seed and
  pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4
  cups vinegar in a saucepan. Add spice bag, bring to a boil and pour
  pickling solution over cucumbers. Add cover and weight, and re-cover
  with clean towel.
  
  On each of the next six days, drain syrup and spice bag and save. Add
  1/2 cup 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 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 clean quart jars,
  leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to
  boil. Remove spice bag. Pour hot syrup over cucumbers, leaving
  1/2-inch headspace. Adjust lids and process according to the
  recommendations in Table 1 or 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 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0
  ~ 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  




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Recipe ID 266 (Apr 03, 2005)

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