Pickles & Relishes/Andrea Chesman 2002

Sweet Sandwich Pickles
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 quarts N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 gallon sliced cucumbers 3/4 cup pickling salt 1 gallon ice water (use lots of ice cubes)
4 cups sugar 4 cups white vinegar 1 tablespoon allspice berries
1 tablespoon whole cloves 2 cinnamon sticks, broken 2 bay leaves, crumbled
2 tablespoons white mustard seeds 1 tablespoon celery seeds



1 Place the cucumber slices in a very large kettle, sprinkle with salt, and cover with ice water. Let stand for 3 hours. Replace ice cubes as needed. Drain thoroughly. Clean kettle.
2 Mix the sugar and vinegar in the kettle and stir until the sugar dissolves. Tie the allspice, cloves, cinnamon sticks, and bay leaves in cheesecloth and add to the kettle along with the mustard and celery seeds. Cover and simmer for 15 minutes. Add the cucumbers and heat uncovered just until the mixture returns to a boil.
3 Ladle the cucumber slices into clean, hot jars. Pour enough boiling liquid (include some seeds) into the jars to cover slices, leaving 1/2 inch headspace. Wipe rims and seal jars.
4 Process for 5 minutes in a boiling-water-bath canner according to the directions.
5 These pickles will be ready in about 6 weeks.

Back