Recipe#3343

Title: 14 Day Pickles 02

From: rd39462@earthlink.net (rd39462) 
 Newsgroups: rec.food.preserving 
 Subject: 14-Day Sweet Pickles 
 Date: 28 Jul 1998 00:55:23 GMT 
 Message-ID: <6pj7hr$9m6$1@oak.prod.itd.earthlink.net> 

4 lbs pickling cucumbers, 3 to 4" long and no more than 1-1/4" in diameter
 1 cup coarse pickling salt
 2 qts boiling water
 1/2 tsp powdered alum
 5 cups cider vinegar
 3-1/2 cups granulated sugar
 1 tbs celery seeds
 1 tbs mustard seeds
 1 tsp oil of cinnamon
 1 tsp oil of cloves
 1-1/2 cups granulated sugar
 Wash cucumbers carefully.  Cut 1/16" off blossom end and place in
 stone crock.
 Prepare brine by dissolving salt in boiling water, pour over
 cucumber.  Weight down with a plate almost as large as the crock
 and lay a weight on plate to keep cucumbers under the brine.  Let
 stand 1 week.
 On the 8th day, drain, slice cucumbers in 1/2" chunks and return
 to crock, pour 2 quarts fresh boiling water over cucumbers.  Let
 stand 24 hours.
 On the 9th day, drain, pour 2 quarts fresh boiling water mixed with
 alum over cucumbers.  Let stand 24 hours.  (Handle the cucumbers
 carefully after soaking in alum water as they become quite brittle.)
 On the 10th day, drain, pour 2 quarts fresh boiling water over
 cucumbers.  Let stand 24 hours.
 The next day, drain.  Combine vinegar, 3-1/2 cups sugar, celery
 seeds, mustard seeds, oil of cinnamon, oil of cloves, heat to
 boiling and pour over cucumbers.  Let stand 24 hours.
 For the next three days, drain, retaining liquid.  Reheat this
 liquid each day adding 1/2 cup sugar each time.  After the last
 heating on the 14th day, pack pickles into hot, sterilized jars.
 Pour boiling hot liquid over pickles and seal at once.
 Process in boiling water bath (212 degrees F.) 5 minutes.  Makes
 5 pints.
 These pickles will be a dark, slightly bluish green, and are quite
 transparent.