Nanny’s Sweet Pickles

You can make as much pickles as you have cucumbers for with this recipe.  My paternal grandmother would can anything that was ripe and ready, whether she had a handful or a potful.  I have found that 5.5 -6 lbs of cucumbers makes about 9 pints of pickles.

Put whole cucumbers in a container and pour boiling water over all of them.  Let them sit overnight.  Next day, pour of the water and cover them with boiling water again. Do this for 4 days.  On the 5th day, cut up the cucumbers (Thicker makes crisper pickles) and mix:

6 c. sugar
3 c. vinegar
2 Tbsp. salt
1½ Tbsp. pickling spice  (You buy it at the grocery in the spice aisle.  Nanny thought I was nuts to question that.) 

Make enough of this solution to cover the cucumbers.  Simple math will work to make more if you need it.  A minor variation in the amount of salt isn’t significant.

Bring the mixture to a boil and pour it over the sliced cucumbers.  Allow to sit for 2 days.  On the 7th day, bring the entire batch to a boil, place in jars and seal. Allow to set for @ a month until there are no more white blotches on the cucumbers.

Short cut:

You can turn on the eye and bring the mixture to a boil and allow it to cool every time it crosses your mind on days 5-7 and the pickles will be ready to eat when you are ready to put them in the jars.  This does make for a  more syrupy juice, which my mother doesn’t care for. I add more vinegar to the pot when I know she’ll be getting some.

My family love these in tuna salad, on burgers or on a cracker with cheddar cheese and mustard.


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