2-Week Sliced Sweet Pickles

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I’ll bet you’ve never tasted (or seen!) anything like these. A priceless, 3rd generation heirloom from Mark’s grandmother, Pauline Kail.

Makes 6-7 pints

Ingredients

1 tsp whole coriander seeds
½ tsp powdered ginger
½ crumbled bay leaf
1½  tablespoon crumbled cinnamon stick
2 whole cloves
1½ quarts white vinegar
3¾ cups granulated sugar
2¼ tsp green food coloring
3 x 1½ cups granulated sugar

5 lbs pickling cucumbers
3 quarts water
1½ cups pickling or Kosher salt (no iodine)
3 x 3 quarts water
3 x 1½ tablespoons powdered alum
Cheesecloth and twine, for a sachet
2¼ tsp whole mustard seed
2¼ tsp celery seed
1 tsp whole allspice berries

Instructions

Day 1

  1. Wash the cucumbers. Cut the tips from both ends and discard. Slice crosswise into pieces about 1 inch thick, and place in a large, non-reactive crock or pot.
  2. In another pot, boil the 3 quarts water with the salt. Pour the boiling liquid over the cucumbers. Cover and let set 1 week.

Day 8

  1. Pour off the salt water, and rinse the cucumbers well. Return them to their crock.
  2. Bring to a boil 3 quarts water and 1½ tablespoon of alum, and pour boiling liquid over cucumbers. Cover.

Day 9

  1. Drain the cucumbers (discarding liquid) and return them to their crock.
  2. Bring to a boil another 3 quarts water and 1½ tablespoon of alum, and pour boiling liquid over cucumbers. Cover.

Day 10

Same as day 9.

Day 11

  1. Drain the cucumbers and return them to their crock.
  2. Cut a square of cheesecloth, and place in the center the mustard seed, celery seed, allspice berries, coriander seeds, ginger, bay leaf, cinnamon stick and cloves. Bring together the edges, and tie shut with twine.
  3. In a pot, combine the vinegar, 3¾ cups sugar, and green food coloring. Add the spice sachet. Bring to a boil, stirring to dissolve the sugar. Boil for 3-4 minutes; then pour over the cucumbers. Cover.

Day 12

  1. Using a colander, drain the syrup from the pickles back into the pot. Add 1½ cups more sugar, and the spice sachet. Bring to a boil, stirring.
  2. Pour boiling syrup back over the pickles, and cover.

Day 13

Same as Day 12.

Day 14

Same as Day 12.

Day 15

  1. Using a colander, drain the syrup from the pickles back into the pot. Bring to a a boil (no sugar this time). Discard the spice sachet.
  2. Pack pickles in hot, sterile jars. Fill with hot syrup, and seal.
  3. Should set for at least two weeks before using.

My husband’s grandmother says:

  • Be sure to heat the spice bag with the syrup as it brings out the spices.
  • Always use a plate over the cucumbers and weight it down so that all of them are under water and syrup. I use a pint jar filled with water.
  • Cover them with a clean tea towel to keep dust and gnats out, keep covered from the beginning.
  • Always use new alum each year, as it loses strength.

My husband’s mother says: The best cucumber is the long, slim, green one. Don’t use the large ones, as they are too old. Also, they are best if they can be put up as soon after picking as possible.