How To make 14 Day Sweet Pickles
4 lb Of pickling cucumbers*
-- (2- to 5-inch) 3/4 c Canning or pickling salt
-(Separated in thirds) 2 ts Celery seed
2 tb Mixed pickling spices
5 1/2 c Sugar
4 c Vinegar (5 percent)
*(If packed whole, use cucumbers of uniform size) Can be canned whole, in strips, or in slices. 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 Mintzias
How To make 14 Day Sweet Pickles's Videos
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Nine Day Pickle Recipe:
10 lbs. pickling cucumbers (washed & sliced into 1/2 - 1 inch pieces with blossom ends removed).
2 cups pickling salt (not iodized salt).
Boiling water to cover cucumbers.
Brine:
10 cups white vinegar
12 cups granulated sugar (divided).
2 tbsp's pickling spice.
DAY 1-3
~ Layer prepared cucumbers and pickling salt in a large , deep stone crock or a food grade plastic or stainless steel container.
~ Cover with boiling water.
~ Let stand for 3 days.
DAY 4
~ Drain salt water brine.
~ Cover with boiling water.
~ Replace weight.
DAY 5
~ Repeat steps from DAY 4.
DAY 6
~ Drain and rinse cucumbers under cold water.
~ Make brine (combine vinegar, 6 cups of the sugar and pickling spice) and bring to a boil.
~ Pour over drained cucumbers and replace weight. Cover with cheesecloth.
DAY 7
~ Drain cucumbers, reserving brine in a saucepan.
~ Add 3 cups sugar to the brine, bring to a boil.
~ Pour boiling brine over drained cucumbers.
~ Replace weight & cheesecloth.
DAY 8
~ Repeat steps from DAY 7
DAY 9
~ Drain cucumbers, reserving brine in a saucepan, bring to a boil.
~ Pack drained cucumbers into 10 pint jars up to an inch of top rim of the jar.
~ Add boiling brine to within a half inch of rim, remove air bubbles, re-adjust brine level if necessary.
~ Wipe rims with clean cloth, screw on lids finger tight.
~ Process in a hot water bath canner for 10 minutes (15 minutes for quarts).
Makes about 10 pints.
Pickles taste best when allowed to sit for 2-3 weeks.
Processing Times over 1000 ft above Sea Level:
#oldfashioned #pickles #canning
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