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14-Day Sweet Pickles

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

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 tbsp Mixed pickling spices
5 1/2 cup Sugar
4 cup Vinegar (5 percent)

Instructions:

*(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.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias