Seven-Day Sweet Pickles
Yield
7 pintsPrep
20 minCook
0 minReady
7 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | pounds |
cucumbers
|
|
| 1 | quart |
apple cider vinegar
|
*
|
| 8 | cups |
sugar
granulated |
|
| 2 | tablespoons |
salt
|
|
| 2 | tablespoons |
pickling spices
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.2 | kg |
cucumbers
|
|
| 0.9 | l |
apple cider vinegar
|
*
|
| 1.9 | l |
sugar
granulated |
|
| 3E+1 | ml |
salt
|
|
| 3E+1 | ml |
pickling spices
|
*
|
Directions
Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water.
Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water.
Repeat process on day 3 and 4.
On day 5 drain the pickles, then cut them into ¼ inch slices.
Combine the vinegar, sugar and seasonings and bring to a boil.
Pour over the sliced pickles.
On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again.
Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal.
