Seven-day sweet pickles
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Medium-sized cucumbers (about 3\" long) |
| Boiling water | ||
| 1 | quart | Apple cider vinegar |
| 8 | cups | Granulated sugar |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Mixed pickling spices |
Directions
Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water. Repeat process on day 3 and
4. On day 5 drain the pickles, then cut them into ¼" slices.
Combine the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced pickles.
On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal. Makes about 7 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board