Lib's 12 Day Crisp Sweet Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 gallons of tender cucumbers
1st day: 2 cups of salt dissolved in boiling water to cover cucumbers and let stand 24 hours.
2nd day: Drain. Dissolve 1 box (2 oz.) of alum in boiling water to cover and let stand 24 hours.
3rd day: Drain. Cover with boiling water and let stand 24 hours.
4th day: Drain. I gallon of vinegar plus 2 oz. package of mixed pickling spices (have spices in a cloth bag) and bring to a boil. Now pour over pickles while hot and let stand 9 days.
12th day: Drain. Throw away vinegar and bag of spices.
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Directions: |
Directions:Now slice or chunk the pickles and pack in jars. Small ones may be packed whole. Put a layer of cucumbers then a layer of sugar. Enough sugar should be used so that when it dissolves the liquid will cover the cucumbers.
Five pounds of sugar is used for the above recipe. Jars do not have to be sealed. Unless you want rather hot pickles, I would suggest picking out the red pepper from the spices before using. |
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Personal
Notes: |
Personal
Notes: This recipe was found in a Samaria Baptist Church cookbook published in 1973 under the name Elizabeth Liles. This is interesting since we all thought Dad was the pickle maker in the family. So was it Mom’s pickle recipes that Dad used to enter into the State Fair?
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