14 Day Pickle (not
sealed)
2 gal. cucumbers, med. sized
3 c. salt (canning type)
1 gal. vinegar
1 box alum
1 box pickling spices
7 lbs. sugar
1ST DAY: Dissolve salt in 1 gallon boiling water.
Pour over cucumbers and let stand overnight.
2ND DAY: Pour off salt water. Add 1 gallon boiling
water mixed with alum. Let stand overnight.
3RD DAY: Pour off alum water. Add 1 gallon
clear boiling water. Let stand 24 hours.
4TH DAY: Boil 1 gallon vinegar and spices wrapped
in cloth bag. Boil 15 minutes and pour over
drained cucumbers. Let stand 9 days moving
spice bag around each day.
13TH DAY: Slice or cut pickles and layer alternately
with sugar until all sugar is used. Let stand
overnight.
14TH DAY: Can.
(Sugar will pull juice out of cucumbers and make
a syrup.) Recipe calls for unsealed pickles;
however, I heat the syrup and pickle slices and
pack them in hot jars. I store these in refrigerator.
Annie's Country Store
P O Box 816
Canyon, Texas 79015
Email:
annies.country@yahoo.com
