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14-Day Sweet Pickles

 
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14-Day Sweet Pickles recipe

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

2

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

4 pounds cucumbers
pickling sized, 2 to 5 inch
¾ cup pickling salt
separated into thirds
*
2 teaspoons celery seeds
2 tablespoons pickling spices
*
5 ½ cups sugar
4 cups vinegar
five percent

Directions

*(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 ¼ inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add ¼ 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 ¼ 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 ½ 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 ½-inch headspace. Add ½ cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving ½-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.

 

* not incl. in nutrient facts

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Comments

joyce
Mount Vernon, United States
 9 年多 ago

I love old fashioned sweer pickles and have a bmper crop this yr. Please help me!!

Nutrition Facts

Serving Size 968g (34.1 oz)
Amount per Serving
Calories 11651% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 95g 95%
Dietary Fiber 3g 13%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 25%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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