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Sweet Pickles

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Submitted by desmcd

YIELD

20 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

3 1.4
POUNDS KG PICKLING CUCUMBERS *
Cold brine
4 946
CUPS ML WATER
½ 118
CUP ML SALT
½ 118
CUP ML VINEGAR
Hot syrup
2 473
CUPS ML SUGAR
2 473
CUPS ML VINEGAR
1 237
CUP ML WATER
8 8
EACH EACH ALLSPICE
balls *
6 6
EACH EACH CLOVES *
1 113
STICK G CINNAMON *

Directions

Wash cucumbers and put in jars whole.

Cover with cold brine and store until ready to use.

When ready, drain pickles and cut into pieces.

Cover with boiling water and ¼ teaspoon alum, let stand until cool.

Drain. Put pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on pickles and let stand in open jars for 2 days. Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 82 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2832mg 118%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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