Heritage Recipes

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, please post them in the comment section of our blog -- The Old Recipe Detective.

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