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Рецепт Fourteen Day Sweet Pickles
by Global Cookbook

Fourteen Day Sweet Pickles
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Ингредиенты

  • 4 lb pickling cucumbers - (abt 2" long)
  • 1 c. Ball 100% Natural Canning & Pickling Salt plus
  • 1 Tbsp. Ball 100% Natural Canning & Pickling Salt divided
  • 2 gal boiling water divided
  • 5 c. vinegar, 5% acidity
  • 5 1/2 c. sugar divided
  • 5 stk cinnamon
  • 2 tsp whole allspice
  • 1 1/2 tsp celery seed

Инструкции

  1. Wash cucumbers. Cut cucumbers in half lengthwise. Dissolve 1 c. canning salt in 2 qts boiling water; pour over cucumbers in a large crock or possibly nonmetallic container. Weight cucumbers down with a plate. Place a jar filled with water on plate to keep cucumbers under brine. Let stand in a cold (68 to 72 degrees) place for 7 days, removing scum as it forms.
  2. Eighth day: Drain; carefully pour 2 qts boiling water over cucumbers. Let stand 24 hrs.
  3. Ninth day: Drain; carefully pour 2 qts boiling water and 1 Tbsp. canning salt over cucumbers.
  4. Tenth day: Drain; carefully pour 2 qts boiling water over cucumbers.
  5. Eleventh day: Drain; combine vinegar, 4 c. sugar and spices. Heat to boiling and carefully pour over cucumbers.
  6. For the next 2 days: Drain, retaining liquid. Heat liquid, adding 1/2 c. sugar each day. Pour over cucumbers.
  7. Fourteenth day: Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
  8. Drain cucumbers, retaining liquid. Pack cucumbers into warm jars, leaving 1/4-inch headspace. Throw away cinnamon sticks; add in remaining 1/2 c. sugar to liquid. Heat to boiling.
  9. Carefully ladle warm syrup over cucumbers, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
  10. Process 10 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
  11. This recipe yields about 5 pints.
  12. Yield: 5 pints