Canning Recipes

Sweet Pickle Sticks In A Crock
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
-------- ------------ --------------------------------
1 gallon cucumbers - (3" long)
2 cups pure granulated salt
1 gallon boiling water
1 gallon boiling water
1 gallon boiling water
1 tablespoon alum
16 cups sugar - (6 lbs)
2 quarts vinegar
1/2 cup mixed pickling spice

Wash the cucumbers well and put them in a large crock (at least 3
gallons). Pour the salt over them; then pour the first gallon of boiling
water over the cucumbers. Cover and set them aside in a cool place for
one week.

Drain off the brine. Pour on the second gallon of boiling water and let
them stand overnight. Drain. Stir the alum into the last gallon of
boiling water and pour it over the cucumbers. Let them stand overnight.

Heat the sugar, vinegar and spices together and pour them over the
pickles. Let them stand overnight. Drain and reserve the syrup and heat
it to boiling. Pack the pickles in clean, hot quart jars to within
1/2-inch of each top.

Pour in the boiling syrup to within 1/2-inch of each top. If necessary,
run a slim nonmetal tool down the sides of the jars to release any air
bubbles; add additional syrup, if necessary. Wipe off the tops and
threads of the jars with a damp cloth. Put on prepared lids and seal as
the manufacturer directs. Process in a boiling water bath for five
minutes. Chill before serving.

The recipe yields about 4 quart jars.

Comments: According to The Food Preserver, Glenn A. Welch of Bozeman,
Montana, took the pickle sweepstakes at the Montana Winter Fair with this
recipe. Mrs. George Sanders, who lives in Illinois, halfway across the
country from Welch, has a prize-winning variation. She uses small whole
cucumbers (stuck with a fork so syrup can soak in) or chunks of larger
cucumbers. If you own large crocks and a really big kettle you can double
this recipe.

© 2008 contact