Sweet Zucchini Pickles

1. 1

   Wash cucumbers, any size.

2. 2

   If they are solid, 2 gallons.

3. 3

   Make a brine of 2 cups salt to 1 gallon water; boil and pour over cucumbers in a stone jar.

4. 4

   Weigh down; let stand 7 days.

5. 5

   Drain; wash and cut into chunks.

6. 6

   For next 3 days, make a solution daily of 1 tablespoon powdered alum.

7. 7

   Pour over cucumbers which have been drained and old liquid discarded.

8. 8

   On 4th morning, heat 6 cups white vinegar, 5 cups sugar, 1/3 cup pickling spices and 1 tablespoon celery seed (may tie spices in a cloth).

9. 9

   Heat to boiling and pour over pickles.

10. 10

    On 5th morning, drain liquid into a pan.

11. 11

    Add 1 cup sugar.

12. 12

    Reheat.

13. 13

    Pour over pickles.

14. 14

    On 6th morning, drain in pan.

15. 15

    Add 1 cup sugar.

16. 16

    Pack pickles into sterilized jars and fill to within 1/2-inch of top of jar with boiling liquid.

17. 17

    Seal at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.