14 day Sweet Pickles
Source of Recipe
from my mom
Recipe Introduction
These are the best homemade pickles ever! They are sweet and so crunchy! You can cut back on the sugar if you don't like them that sweet. There really aren't any measurements as you can easily adjust the amount that you need. My mom always made them in a 5 gallon bucket, but you make way less. I grew up on these pickles and I haven't found any sweet pickles yet that beat these. Try making potato salad with them - using the pickles AND the juice! SOO GOOD!
List of Ingredients
Whole cucumbers
Saltwater (will take a lot of salt)
Alum (found in the grocery stores. Recommend 1 box per gallon)
Apple Cider vinegar (enough to cover amt of pickles you are making)
Sugar (make sure you have plenty)
Pickling spices
Recipe
1. Cover the whole cucumbers with water to see how much water that you will need for the brine. Remove the cucumbers and add enough salt to float an egg. This will take a LOT.
Soak whole cucumbers in brine (salt water) for 7 days.
2. Remove cucumbers. Wash cucumbers AND container well.
3. Slice cucumbers, removing the very ends and discarding.
4. Add alum to water (this is what makes them crispy) in the container (enough to cover cucumbers). Add sliced cucumbers and let soak for 2 days. (Example - for a 1 gallon jug - use one box of the alum)
5. Remove cucumbers. Wash cucumbers AND container well.
6. Put pickling spices in a coffee filter (or any other porous bag) and tie at top.
7. Put cucumbers back in container, add pickling spice bag on top and cover all with Apple Cider Vinegar. Let sit for 2 days.
7. Drain, wash pickles. DO NOT WASH CONTAINER!!
8. Layer pickles and sugar in same container alternating every so often. Loosely cover. Let sit for a day or two then taste to see if they are sweet enough for you. The sugar will liquify, so if they aren't sweet for you, you can add more sugar to the top until they are to your taste.
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