14-Day Sweet Pickles

  

Quantity: 5 to 9 pints

Quality: Can be canned whole, in strips or in slices

Jar size: Pints or Quarts

Ingredients:

4 lbs of 2- to 5-inch pickling cucumbers (If packed whole, use cucumbers of uniform size)

3/4 cup canning or pickling salt (Separated – 1/4 cup on each of the 1st, 3rd, and 5th days)

2 tsp celery seed

2 tbsp mixed pickling spices

5-1/2 cups sugar

4 cups vinegar (5 percent)

Instructions:

1. If canning pints below 1000 feet, process time is shorter so sterilze canning jars and prepare two-piece canning lids according to manufacturer’s directions. Otherwise, wash and rinse pint or quart canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

2. Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add 1/4 cup canning or pickling salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70ºF.

3. On the third and fifth days, drain salt water and discard. Rinse cucumbers and rescald cover and weight. Return cucumbers to container. Add 1/4 cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel.

4. On the seventh day, drain salt water and discard. Rinse cucumbers and rescald containers, cover, and weight. Slice or strip cucumbers, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel.

5. On each of the next six days, drain syrup and spice bag and save. Add 1/2 cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, cover, weight, and re-cover with towel.

6. On the 14th day, drain syrup into saucepan. Fill sterile pint jars, or clean quart jars, leaving 1/2-inch headspace. Add 1/2 cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving 1/2-inch headspace.

7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process jars immediately in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Raw

Pints

5 min

10 min

15 min

Quarts

10 min

15 min

20 min

Nutrition information:

Source:

National Center for Home Food Preservation




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