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Sweet Cucumber Pickles
Course:
Condiment
Servings:
0
Author:
Louise and Homer Tyler
Print Recipe
Ingredients
0.5x
1x
2x
3x
cucumbers
washed but not sliced
Per half-gallon jar:
2
tbsp
pickling salt
not iodized
1 ½
tbsp
mixed pickling spices
1
tsp
Alum
2
cups
vinegar
Per half-gallon jar (ready to use):
4
cups
sugar
Instructions
Pack cucumbers into 1/2 gallon jars.
To each jar add the salt, pickling spices, Alum, and vinegar.
Finish filling each jar with cool water, then seal. Let stand at least 30 days before using.
When ready to use, drain and slice one jar of the pickles into a bowl. Cover with the sugar, and let stand 24 hours in refrigerator.
Keep pickles in refrigerator.
Notes
For 1 quart jars, halve each of the above ingredients, and use 2 cups sugar after sliced.