Sweet pickles

Yield: 20 servings

Measure 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

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.

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