This recipe for the best sweet pickles I’ve ever tasted, had been lost for many years. I have searched for it many times, without any luck. It was my grandmother’s recipe. My uncle finally found it for me. Thank you Uncle Ed!
MIMI’S SWEET PICKLES
DAY 1:
Wash and cut 1 gallon cucumbers (into chunks or thick slices)
Put into stone jar (crock), large glass or plastic container…no metal.
Dissolve 1 cup salt in 1/2 gallon boiling water and pour over them while hot. If this does not cover your pickles, make another batch of salted water. Weigh pickles down with saucer or such to keep cukes under water.
DAY 2:
Let stand
DAY 3:
Let stand
Day 4:
Drain and pour fresh boiling water and let stand overnight.
Day 5:
Drain off water from day 4 and discard. Pour 1/2 gallon boiling water with 1 tablespoon powered powdered alum over pickles and let stand 24 hours and drain.
(This makes them crisp)
DAY 6:
Pour fresh boiling water over them again and let stand overnight.
DAY 7:
For pickling mixture, combine 1 quart vinegar—boiling hot—3 cups sugar, 1/4 oz. celery seed, 1/2 oz. cinnamon sticks, 1 teaspoon ground ginger, and 1 teaspoon whole cloves. Pour over pickles. (If you pour last nights water off your pickles, into a quart jar, you will be able to tell how many quarts of vinegar you need to cover your cukes.)
DAYS 8, 9, & 10:
Pour the liquid off the pickles, into a large pot, and add 1/2 cup sugar each day, and bring to a boil. Remove liquid from heat, let cool for about 20 minutes, and pour back over pickles.
With last heating, on day 10, put pickles into sterilized jars and pour hot vinegar/spice mixture over pickles, leaving 1/4 inch head space. Run a non-metallic tool around the inside of the jar to release any trapped air bubbles. Wipe the rim of the jar with a clean, damp paper towel or cloth. Place hot seal on the jar and screw on hot band. Process in a boiling water bath. Allow water to return to a full rolling boil and process for 10 minutes. Remove from water bath and place on a towel. Do not disturb for 24 hours or until completely cool.
When jars are completely cool, remove the rings, wash jars, label, and store in a cool, dark place. The pickles do not need additional time to cure. They are ready to eat immediately.
Enjoy!
Video Rating: 4 / 5
Why do you remove the metal ring from the jars before you store them? I
remember my grandmother always left both parts of the lids on her jars. I
know it may be a silly question, but it seems like leaving the lids secured
with the ring portion would keep the seal from being accidently broken.
Great video by the way!!!
Do you have pickles that don’t take the brine as well? I do this recipe
alittle different when my pickles are in the brine the are whole.but I come
out with some cucumbers that are white inside.I wondered if I should start
doing your way.also I don’t can mine I leave in 5 gallon bucket . I thought
I could see a few white ones in your jars.So what would u do?
Do you leave it at room temp thought out the whole process?
Do you use whit vinegar or apple cider vinegar?
I have a recipe from my mom that I made years ago that is for 14 day
pickles. They were to die for! It is a very long process though. I had
everyone saving their baby pickles, they were whole pickles.
WHERE IS THE RECIPE??
Can I leave my pickles set an extra day?
hmmmmmmmm, I think I will just order food from you? Hope u post to Aus
cool cant wait to get my pickles in the ground
can’t get over the videos you have on here……and how you remind me so
much of one of our Aunts!!!! Kudos to you ! Can’t wait for this years
garden to produce to can…..last year I cooked my green beans to
long…..they came out mushy! Gonna go look for yours, you bound to have
one out.
I started a batch of these today. I have a ton of cukes coming in! Quick
question. Ii am doubling the recipe because I have 2 gallons of cucumbers.
I know to double the spices and vinegar, but on day 8 when it’s time to
start the heating and adding sugar, would I double the 1/2 cup sugar as
well? It seems like I should, I would just hate to ruin such a large batch
by making them into candy! Thanks!
@quilterinthewoods62 I probably don’t put as much sugar as you mom because
I still like a little bit of a bite from the vinegar. I hope you try them.
Sorry. It’s better on my more recent videos.
The ratio is 3 cups of sugar to 1 quart of vinegar. If you use 6 quarts of
vinegar, you’ll need 18 cups of sugar.
What a treasure you have in that recipe. I am so happy you shared it with
us. I, for one, and putting this in my special notebook of family recipes.
: ) Noreen
Definitely going to give these a try! My cucumbers are on their Day 2. I’ll
let you know how I do. Thanks for the detailed video.
Thanks
Thank you sooooo much for this presentation!!!!!!! I am going to make this
today. My mother in law used to make these and I loved them so much. Thanks
again!!!!!!!!!!!!!!!!!!!
Gotta love grandmas and their recipes….thanks for sharing yoru treasure!