21 Day Pickle Recipes

16 DAY PICKLES

Steps:

• Wash cucumbers.
• Cover with salt water (1 cup pickling salt to 1 gallon water).
• Let stand for a week.
• Keep scum off daily.
• Make sure pickles stay under water.
• Drain and cover with boiling water.
• Leave 24 hours.
• Drain, cut into slices and cover with boiling water again.
• Add 1 large tablespoon of alum.
• Let stand three days.
• Drain.
• Cover with boiling water again.
• Let stand overnight.
• Drain.
• Cover with syrup for four days.
• Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
• Tie in a cheesecloth bag.
• Drop in sugar mixture and bring to a boil.
• Drain syrup and heat to boiling.
• Pack in hot jars on 4th day.
• Pour syrup over pickles and seal jars.

OLD FASHIONED SWEET NINE DAY PICKLES

Steps:

• 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.
• 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.

ONE DAY PICKLES

Steps:

• Pour brine on cucumbers and refrigerate 24 hours.