Sweet Cucumber Pickles Recipe #252771
These are AMAZING! Everyone argues that it can't be cucumbers!! I've been told they belong in a pie - so sweet and in their own dark syrup. Lots of work but VERY worth the effort!
by Sharligan
4½ hours | 1½ hours prep
SERVES 8 -10 , 8 -10 pints
- 6-8 large cucumbers, x-large yellow*
- 1/2 cup salt
- 4 1/2 cups water
- 1 quart vinegar
- 6-7 cups white sugar
- 1 teaspoon turmeric
- 2 teaspoons cinnamon
- 1 tablespoon clove
- 2 bay leaves, whole
- 2 tablespoons mustard seeds
- * The x-large yellow cucumbers are a particular type. If they are not available to you, regular cucumbers will do but increase the number to 12.
- Pare the cucumbers and quarter, removing the seeds.
- Cut into strips and halve.
- Combine the salt and water in a large kettle, stirring to dissolve the salt.
- Add the cucumber strips and allow to sit in the brine about 12 hours.
- DRAIN WELL.
- In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
- Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.
- Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.
- Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup.
- DO NOT SEAL THE JARS! Cover the jars and each morning for the next 3 days, drain off the 'syrup' into your kettle (with any leftover syrup, boiling for 5 minutes & pour over the pickles.
- Follow this last step each of the following 3 days. SEAL on the third day.
- Brine time (12 hrs) is not included nor are the 3 days -- .
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5 stars