14-Day Sweet Pickles
Keys: Pickles Canning
Yield: 1 Recipe
Ingredients:
4 lb Of pickling cucumbers* (2- to 5-inch)
3/4 cup Canning or pickling salt (Separated in thirds)
2 tsp Celery seed
2 tbl Mixed pickling spices
5 1/2 cup Sugar
4 cup Vinegar (5 percent)
Method:
*(If packed whole, use cucumbers of uniform size)
Can be canned whole, in strips, or in slices.
Yield: About 5 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and
discard, but leave 1/4-inch of stem attached. Place whole cucumbers in
suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2
quarts water and bring to a boil. Pour over cucumbers. Add suitable
cover and weight.
Place clean towel over container and keep the temperature at about 70
degrees F.
On the third and fifth days, drain salt water and discard. Rinse
cucumbers and rescald cover and weight. Return cucumbers to container.
Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers.
Replace cover and weight, and re-cover with clean towel. On the seventh
day, drain salt water and discard. Rinse cucumbers and rescald
containers, cover, and weight. Slice or strip cucumbers, if desired, and
return to container.
Place celery seed and pickling spices in small cheesecloth bag. Combine
2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a
boil and pour pickling solution over cucumbers. Add cover and weight,
and re-cover with clean towel.
On each of the next six days, drain syrup and spice bag and save. Add
1/2 cup sugar each day and bring to a boil in a saucepan. Remove
cucumbers and rinse. Scald container, cover, and weight daily. Return
cucumbers to container, add boiled syrup, cover, weight, and re-cover
with towel.
On the 14th day, drain syrup into saucepan. Fill sterile pint jars (for
more information see "Jars and Lids") or clean quart jars, leaving
1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove
spice bag.
Pour hot syrup over cucumbers, leaving 1/2-inch headspace. Adjust lids
and process according to the recommendations in Table 1 or use
low-temperature pasteurization treatment. (For more information see
"Low-Temperature Pasteurization Treatment".) Table 1. Recommended
process time for 14-day Sweet Pickles in a boiling-water canner.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 -
1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
~Angelique~
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
