Best Ever Sweet Pickles
From chefmeow 16 years agoIngredients
- 30 pickling cucumbers sliced shopping list
- 4 cinnamon sticks crushed shopping list
- 4 tablespoons pickling spice shopping list
- 4 tablespoons plain non-iodized salt shopping list
- 1 gallon cold white vinegar at least 5% acidity shopping list
- 4 tablespoons alum shopping list
- 8 cups granulated sugar shopping list
How to make it
- Fill a clean gallon jar with sliced cucumbers.
- Add crushed cinnamon sticks, pickling spice and salt.
- Dissolve the alum in some of the vinegar then add to the jar with remaining vinegar.
- Let jar stand for 6 weeks in a dark place covered with plastic wrap secured with a rubber band.
- After six weeks drain off liquid and save spices.
- Wash pickles carefully and thoroughly then cover with white sugar and the spices.
- Let stand loosely covered for at least 2 weeks before jarring.
- Do not cook or refrigerate pickles.
- Wait at least one more month before serving.
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