It has been quite a few years since I have made Sweet Pickles however when the kids were growing up I canned them regularly. They are a family favorite and I have had many requests recently and decided it was time to make a batch.
My recipe calls for 25 lbs. of pickling cucumbers which seems like a lot however it only ends up making between 15 - 18 quarts. Our family tends to go through that amount pretty quickly.
Once they are washed and sliced they are put into two buckets.
The cucumber slices are covered in boiling brine and weighted down with a plate.
Over the next week they stand in the brine.
Once they have soaked they are drained, washed, covered with boiling water and sit for another day.
The next several days they sit in a mixture of vinegar, sugar and spices.
After two weeks they are ready for canning.
Once the syrup is reheated and pour over the pickles the lids are screwed down tight. Next comes the sweet sound of popping as the lids start sealing. Always a good feeling once they are done.
We should have some happy campers when I hand out jars of pickles this weekend!
Happy Thursday!
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