Sweet pickles
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pickling Cucumbers |
| 4 | cups | Water |
| ½ | cup | Salt |
| 2 | cups | Sugar |
| 2 | cups | Vinegar |
| 1 | cup | Water |
| ½ | cup | Vinegar |
| 8 | All Spice Balls | |
| 6 | Cloves | |
| 1 | Stick Cinnamon | |
Directions
COLD BRINE
HOT SYRUP
Wash cucumbers and put in jars whole. Cover with cold brine and store until ready to use. When ready, drain pickles and cut into pieces.
Cover with boiling water and ¼ t alum, let stand until cool.
Drain. Put pickle spices in a cloth bag and boil in syrup mixture.
Pour hot syrup on pickles and let stand in open jars for 2 days.
Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool.