Midget Sweet Pickles
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | gallons |
cucumbers
washed |
*
|
| 2 | cups |
salt
|
|
| 1 | tablespoon |
baking soda
|
|
| 5 | pints |
vinegar
|
*
|
| 1 | x |
sugar
|
*
|
| ½ | ounce |
celery seeds
|
|
| 1 | ounce |
cinnamon sticks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.6 | l |
cucumbers
washed |
*
|
| 473 | ml |
salt
|
|
| 15 | ml |
baking soda
|
|
| 2.4 | l |
vinegar
|
*
|
| 1 | x |
sugar
|
*
|
| 14.5 | ml/g |
celery seeds
|
|
| 28.9 | ml/g |
cinnamon sticks
|
*
|
Directions
Put cucumbers into clean stone jar.
Dissolve sat in 1 gallon boiling water; pour while very hot over cucumbers.
Cover and weigh down, being sure cucumbers are covered. Let stand 8 days.
On 9th day, drain and pour 1 gallon boiling water mixed with alum over.
On the 10th day, drain again and add 1 gallon boiling water.
On the 11th day, combine vinegar, 6 cups sugar, celery seed and cinnamon sticks; pour boiling hot over drained pickles.
For the next 3 days, drain off and reheat the vinegar mixture, add 1 cup sugar each morning.
With the 3rd heating, pack into jars that have been sterilized. Pour boiling liquid over pickles and seal at once.
