A selection of craft information for artisans of the HFS.


    Cold Process Sweet Pickles - no alum!

    Share

    Admin
    Admin

    Posts : 81
    Join date : 2011-05-30

    Cold Process Sweet Pickles - no alum!

    Post  Admin on Thu Jun 02, 2011 1:22 am









    Craven County Sweet Pickles Recipe


    Fresh pickling cucumbers (approximately 4 to 6 inches
    long), washed and cut into 1/4-inch slices*
    Water
    pickling salt
    Cider vinegar

    pickling spices***
    Sugar

    *Use a mandoline slicer for a consistent 1/4-inch slice.
    Also much faster than using a knife.


    ***Pickling spices are
    usually found where herbs, spices, salt, and pepper are found in your
    local grocery store.


    DAY 1:

    Place sliced cucumbers
    in a large non-reactive container (stainless steel or porcelain) and cover with boiling water.
    There will be a foam on the cucumbers for this first application of
    boiling water, but you will not have any foam after that.

    Do not cover the container with a lid.
    This is because the water is so hot, and you don't want to cook the
    pickles - just "scald" them.

    Let sit until Day 2.
    The cucumbers do not have to
    be refrigerated during the five (5) day process. You want
    the ingredients to be at room temperature and the water you
    pour over them to be at the boiling point when you are
    processing.

    DAY 2:
    Drain off water (do not rinse the
    pickles)
    and cover with fresh boiling water and pickling salt mixture.


    (Pickling salt mixture = 1 1/2 cups pickling salt to 1 gallon boiling
    water).


    DAY 3:

    Drain off water/salt mixture.
    Do not rinse the pickles after
    the salt step. Just drain the water mixture off
    and proceed to the next step.

    Cover with fresh boiling water and alum mixture.


    (Alum mixture = 2 1/2
    tablespoons alum to 1 gallon boiling water).


    DAY 4:
    Drain off alum
    water and discard.

    Do not rinse the pickles after
    the alum step. Just drain the water mixture off
    and proceed to the next step.

    Boil together enough cider vinegar and pickling spices to cover
    the cucumber slices


    (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in
    cheese cloth)
    .

    Pour prepared cider vinegar/pickling
    spices over the cucumber
    slices.

    I place a towel on top of the
    container, with a rubber band around the pot/towel to hold in place. I
    do this because the vinegar smell is so strong. I then put the container
    in the garage so they won't smell up the house.

    DAY 5, 6 and 7:
    Let the cucumbers sit in the vinegar solution,
    covering the top with a towel to keep "whatever out." Do not cover the
    mixture with a lid.

    DAY 8:
    Take cucumbers out of cider vinegar;
    drain off cider vinegar and dispose (or throw away) the spice sack. I
    do not
    put the spices into my pickles. I am sure it would be okay if you
    did, but I do not like having the spices in my pickles.


    Ready to put into jars:


    General Rule: F
    or
    every five (5)
    cups of sliced cucumbers, add two (2) cups of granulated sugar
    (you want to thoroughly
    cover the cucumbers as you would if you were flouring a piece of chicken to deep fry).

    Pack into jars
    of your choice:

    <blockquote>
    When I pack the jars, I put
    approximately
    a dozen slices of pickles and then 1/4 cup of sugar sprinkled around
    on the slices - then another dozen or so pickles slices and another
    1/4 cup of sugar until you have filled up the jar. You will end up
    with approximately one (1) cup of sugar per quart jar.

    As the
    sugar dissolves it "pulls out" the vinegar from the pickles and
    makes a sweet light syrup. When the sugar has dissolved, if you do
    not have syrup high enough in the jar to cover all of the pickles
    just add more sugar. I like to let my pickles age for a week and
    then refrigerate - they are fantastic cold.

    Make sure the pickles are covered
    with the vinegar/sugar liquid or your top cucumbers will turn
    darker.

    NOTE: The
    sugar sometimes does just sit on the bottom. I turn my jars upside
    down from time to time so the sugar will travel from the bottom to
    the top (which is now in the lower position). As you do this, the
    sugar will dissolve and draw the vinegar out of the pickles and make
    a syrup that will cover them. I turn the jars until the sugar has
    completely dissolved. It may take a few turns; however, you can
    also hold the jar in your hand and turn it back and forth to speed
    up the process.

    </blockquote>

    Your jars will not be sealed but your pickles will be preserved.

    You
    can eat these sweet pickles immediately, but are much better if they are
    allowed to sit in the syrup for a week or so.

    I prefer my
    pickles cold - straight from the refrigerator. They are a better taste
    and texture.


    You can store the pickles in a cool, dark place for many years.

    Yield: 35 pounds of cucumbers yielded
    approximately 18 quarts of sweet pickles.

      Current date/time is Mon Oct 15, 2018 10:10 am