This recipe is based on 16-18 dill sized cucumbers (about 4 inches long). I usually do 30-40 lbs. of cukes at a time; I count the cukes as I scrub them and multiply the syrup recipe accordingly. You will need 1 or more covered tubs (Rubbermaid) or you can use old fashioned crocks, but those are much heavier to man-handle with all of the daily pouring-off. To make the pouring off process easier, I put all of the sliced cukes into (pre-washed) nylon mesh drawstring or zippered laundry bags.
DAY ONE- Scrub and count cukes (make note of how many you have so you can multiply the syrup recipe appropriately). Place whole cukes into bags and put the bagged cukes into the tubs. Set them outside on the porch and pour boiling water over them to cover. Place lid on containers and let sit for 24 hours.
DAY TWO- Pour off the water. Cover the cukes with boiling water once again and put the lids on the containers. Let sit for 24 hours.
DAY THREE- Same as DAY TWO.
DAY FOUR- Pour off water and slice cukes into 1/4 inch rounds (or lengthwise for sandwiches, or in 1/2 inch chunks for relish trays). I usually do a mix of cuts, but keep them separated in different bags). Boil the syrup ingredients (listed above) in the quantities listed for every 16 cukes you are pickling. The cloves, allspice, and cinnamon stick should be tied in a cheesecloth package and boiled in the liquid. After draining the cukes, pour the boiling brine over them. For the next two mornings (DAY FIVE and DAY SIX), pour the brine off of the cukes and boil it again, then pour back over the cukes, leaving it for 24 hours each time. So you will have covered the cukes with the brine for three mornings.
DAY SEVEN- Dump the cukes and brine into kettle and boil for 1 minute. Finally, pack the cukes into clean hot jars. Cover with hot brine, leaving 1/2 inch of head room. Wash the rim of each jar thoroughly with a hot cloth. Place lid and ring on the jar and screw it on tight. Load your canner, cover the jars with hot water, cover, and bring to a boil. Once it is at a full boil set your timer for 20 minutes. Remove the jars from the canner and place on a heavy towel on the counter to cool. You will hear the lids suck down as they cool. A sealed lid will not move, buckle, or pop when you press on the center once it is cooled. Store in a cool dry place. Refrigerate open jars and eat with two weeks.
Originally Submitted
12/29/2009
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