Monday, March 16, 2015
I created this recipe last summer. If you love sweet pickles, you should try making your own, they are so much better!
1/2 lug or 10 pounds pickling cucumbers washed and sliced in desired size
6 c. water
1/2 c. pickling salt
2 c. onions
Place cucumbers and onions in non reactive bowl and pour salted water over to cover. Let sit for 2 hours. I split the cucumbers up into three bowls. After 2 hours, drain and rinse the pickles and onions well and return to bowl.
4 c. vinegar
4 c. sugar ( can do half brown sugar and half white)
1 1/2 tsp. mustard seed
1/2 tsp. celery seed
1 1/2 turmeric ( I reduced the amount of this)
1/4 c. salt
1 tbl. allspice
2 tsp. cloves
Heat to a boil and pour hot over pickles in the bowls and allow to cool. Once cool, pour into jars and refrigerate up to a year, no need to can them.