Sweet pickles (short process)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | gallon | Medium-sized cucumbers; cut in 1\" chunks |
| ½ | cup | Salt |
| Boiling water | ||
| 3 | cups | Granulated sugar |
| 3 | cups | Apple cider vinegar |
| 1 | cup | Water |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Mustard seed |
| 1 | teaspoon | Celery seed |
Directions
Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain.
Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board