Sweet Pickles

My husband and I watch the Andy Griffith show nearly every night!  We know the show so well that we quote lines to each other before they are said and we see Andy moments all the time in our every day life.  So if you know anything about the Andy Griffith show, you probably remember the episode when Aunt Bee made pickles.  Well, as Andy and Barney called them, they were “kerosene cucumbers.”  That’s what my family jokingly calls my pickle making.  Not a compliment, however I happen to think that this recipe for sweet pickles is amazingly good!  Making them is quite a process and can get a little nasty and the kitchen will smell like vinegar for a couple of weeks.  However, the finished product is very worthwhile!

Like I mentioned in the Summer Salsa blog post, I used to love going to the Amish farm.  Mrs. Shetler would have the best cucumbers for pickle making.  I would buy a bushel of the tiniest little cucumbers you’ve ever seen.  I used to make this recipe about every other year unless I happened to give a lot away and then I’d do this every summer.  Now think about that.  A bushel of cucumbers translates into a bushel of pickles.  That yields quite a LOT of kerosene cucumbers, I mean sweet pickles!

 

 

Sweet Pickles

Ingredients:

  • Cucumbers, sliced 1 inch thick
  • 9 1/2 cups water
  • 1 cup canning salt
  • 2 tablespoons alum
  • White vinegar
  • 2 tablespoons pickling spice
  • 9 cups white sugar

 

Directions:

Fill large glass or plastic container with sliced cucumbers.

Boil water and canning salt together.

Cool the water and then pour over cucumbers to cover.

Let this stand for 2 weeks. (Yes, the water gets disgusting!)

Drain and wash cucumbers very well.

Add alum.

Cover with water and let it set for 2 1/2 hours. Drain.

Cover with vinegar.

Add pickling spice.

Let set for 24 hours.

Drain. I do not like to leave the spices on the pickles so I try to remove them all.  You can leave them if you wish.

For the next 3 days, add 3 cups of sugar daily.

Process in water bath canner for 15 minutes.

 

 

5 comments

  1. Kay S says:

    Someone told me these use
    a heavy duty garbage bag filled with some water and lay on top of items in a crock to seal up from gnats etc. My mom always weighed hers down with a heavy plate.

    • Kim says:

      For enormous quantities, I often take one of the drawers out of my refrigerator to use (like one of the fruit/vegetable drawers). Since the cucumbers do try to rise to the top, I do like your mom and cover with some kind of heavy plate or platter.

  2. Brenda Jackson Stringer says:

    this recipe is very similar to the one that was handed down to me from my aunt. I love them. Everyone else thinks they are disgusting. LOL glad to find someone else who enjoys a nice candied cucumber— that’s what I’m going to start calling mine. 🙂

    • Kim says:

      I love them! The only thing my family has ever thought was disgusting was that time when they soak and the water gets so gross. Otherwise, they are my favorite sweet pickle!

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