3 Week Sweet Pickles
from
Mary
I
just found your web site and am not sure if you do this kind of thing, but I
found a recipe in my grandma's old recipe box for "3 Week Sweet Pickles." They
were my grandpas favorite made by his Aunt so that would make the recipe from
the late 1800's. The problem is, I would love to make them but I can't figure
some of the measurements and processes. I was wondering if someone would be able
to revise this recipe into modern terms so that I can make it. If you do not do
this kind of thing, do you know where else I might try?
3
Week Sweet Pickles
Medium size cucumbers (how many)
Soak in a salt brine that will hold up an egg for three days (how
do you make that)
Then drain off brine and soak three days in clear water, changing
every day
Cut cucumbers into chunks. Measure to each quart of cucumber:
1 teaspoon alum
1 part vinegar to 2 parts water (approximate measurements?)
let stand 2 days and drain thoroughly.
Make syrup- 2 1/2 lbs sugar to each part vinegar (approximate
measurements?)
To each part vinegar, add 1 tablespoon mixed spices (which
spices?)
Heat pickles in above liquid to hot but not boiling. Heat each
day for 2 days (Do you leave them out or refrigerate them in the meantime?)
On the third day heat and put in cans and seal (?)
Thank you very much, Mary
If you have any answers for Mary,
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