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!
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