Did you ever wonder what to do with the extra cucumbers that often flood the pantry? The life of a cucumber is very short once picked, and many pantries must move this vegetable quickly for it to be salvaged. Try this pickle recipe that will make a valuable cooking staple for a year at a time.
SOAKING BRINE
4 quarts water
PICKLE BRINE
Page 2 of 2Old Fashioned Sweet Nine Day Pickles (cont.)DIRECTIONS
SOAKING BRINE
- 4 quarts cucumbers, cut in 1/2 inch pieces
- 2 cups pickling salt
- 16 cups water
4 quarts water
PICKLE BRINE
- 1 cup vinegar
- 2 cups water
- 1 teaspoon alum
- 2 cups vinegar
- 2 cups water
- 8 cups sugar
- 1 teaspoon turmeric
- 1 tablespoon pickling spices, tied in a bag
- STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel.
- Let stand three days.
Page 2 of 2Old Fashioned Sweet Nine Day Pickles (cont.)DIRECTIONS
- STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this.
- Let stand two days.
- STEP THREE: Drain and place back in crock.
- Bring the pickle solution with the alum to a boil and simmer two minutes pour over.
- Stand overnight.
- STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal.
- I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle.
- Makes about eight pints.