Petite sweet pickles
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Petite sweet pickles
  Sweet    Pickles    Canning  
Last updated 6/12/2012 12:52:38 AM. Recipe ID 14365. Report a problem with this recipe.
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      Title: Petite sweet pickles
 Categories: Canning, Pickles, Check
      Yield: 7 Servings
 
      7 lb Small cucumbers
           -(1-1/2 to 3 inches long)
    1/2 c  Pure granulated salt
      8 c  Sugar
  1 1/2 qt Vinegar
      4 ea Sticks cinnamon
      2 ts Celery seed
      2 ts Mixed pickling spice
    1/2 ts Turmeric
    1/2 ts Fennel; if desired
      2 ts Vanilla
 
  These crisp, sweet pickles take a little bit of attention twice a day
  for 4 days, but they are well worth the effort. The recipe makes
  seven to eight 1 pint jars. You'll need a vegetable brush, a large
  mixing bowl or clean dish pan, a fork, and a small saucepan in
  addition to the basic equipment.
  
  1. DAY 1, MORNING: Wash cucumbers thoroughly, scrubbing with a brush.
  Be sure to remove any blossoms left on the ends, but leave a tiny bit
  of stem in place.
  
  2. Drain, then put in a large mixing bowl or other container and
  cover with boiling water.
  
  3. DAY 1, AFTERNOON: (or 6 to 8 hours later); Drain the cucumbers
  well. Cover them with fresh boiling water.
  
  4. DAY 2, MORNING: Drain the cucumbers. Cover them with fresh boiling
  water.
  
  5. DAY 2, AFTERNOON: Drain the cucumbers. Add salt and cover them with
  fresh boiling water.
  
  6. DAY 3, MORNING: Drain the cucumbers and poke each cucumber in
  several places with a fork.
  
  7. In a saucepan, combine 3 cups of the sugar, 3 cups of the vinegar,
  the whole spices, turmeric, and fennel. Heat to boiling and pour over
  the cucumbers. They will be only partially covered.
  
  8. DAY 3, AFTERNOON: Drain the cucumbers and save they syrup. Combine
  the syrup with 2 cups of the vinegar and 2 cups of the sugar in the
  saucepan. Heat to boiling and pour it over the cucumbers.
  
  9. DAY 4, MORNING: Drain and save syrup. Heat syrup with 2 cups of the
  sugar and 1 cup of the vinegar to boiling. Pour over cucumbers (now
  pickles).
  
  10. DAY 4, AFTERNOON: Organize and prepare the work space. Drain and
  save syrup.
  
  11. Combine syrup with the remaining 1 cups sugar and vanilla. Heat to
  boiling.
  
  12. Pack pickles into hot jars and pour in the syrup to within 1/4
  inch of tops. Run a slim, non metal tool down along the insides of
  jars to release any air bubbles. Add additional hot liquid, if
  necessary, to within 1/4 inch of tops of jars.
  
  13. Wipe tops and threads of jars with a damp clean cloth.
  
  14. Put on lids and screw bands as manufacturer directs.
  
  15. Process in a boiling water bath for 15 minutes. Follow basic
  steps for boiling water bath canning, 10 through 18.
  




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Recipe ID 14365 (Apr 03, 2005)

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