Yesterday morning hubby said his mom had some extra cucumbers; would I like them. Since our patch isn't yet producing mass cukes, I said yes. So here he comes later with a bucket of cucumbers. This is what it looked like when I added our few to the top and sides:
So yesterday I sliced cucumbers for the Amish Sweet Pickles recipe my mother-in-law gave me. It's not hard, just kind of gross to start out with.
Here's the recipe:
Slice up one gallon's worth of cucumbers and soak in a solution of one cup of salt in one gallon of water in non metallic bowl. (Does that make sense?) Let soak for 3-5 days. (This was the gross part...they smell rather strange after just 3 days, but remember that salt is a preservative and in the end the pickles are really good. I made a batch when I was expecting...that was rather a mistake, but I won't go into that here...hahaha)
Drain and rinse with cold water about 4 times to get off all the salt.
Boil in alum water for 10 minutes. (2 tablespoons of alum and water to cover cuke slices.)
Drain and rinse in HOT water.
2 cups vinegar
2 cups water
6 cups sugar (This is where I balked and used 4 cups instead, they came out just as well.)
Put into spice bag (I use one of hubby's old hankies tied up really well, so far it has worked and a little bleach makes sure he doesn't know...ha):
1 tablespoon celery seed
1 stick cinnamon
1 tablespoon whole cloves
1 tablespoon mixed pickling spices
Put spice bag in syrup, add cuke slices and boil for 10 minutes. Remove spice bag, ladle slices into 3 clean, warm quart jars, place lids and rings on tightly. They will seal as they cool.