<FONT face="Georgia" color="#000080" size="2">This is my recipe! Might be easier for you to print from here rather than me retyping the whole thing!
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<FONT face="Georgia" color="#000080" size="2">
<FONT face="Georgia" color="#000080">Spice Pickles or Pickle Sticks
<FONT face="Georgia" color="#000080" size="2">http://www.mountain-breeze.com/kitchen/canning/57.html
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<FONT face="Georgia" color="#000080">14 Day Sweet Pickle Recipe
<FONT face="Georgia" color="#000080" size="2">Use small cucumbers, wash and slice.
Cover with salt (canning salt) water (mix water & salt strong enough to float an egg).
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<FONT face="Georgia" color="#000080" size="2">Let stand 7-10 days. You may have to pick our mushy pickles &/or scum that forms on the top.
I usually do this daily.
<FONT face="Georgia" color="#000080" size="2">Take out, wash thoroughly.
Let stand over night in plain water.

<FONT face="Georgia" color="#000080" size="2">Pour off water.
Mix 1/2 to 1 box (small jar) alum to 2 gallons of cucumbers.
Let stand overnight.

<FONT face="Georgia" color="#000080" size="2">Pour off alum water.
Next day heat enough apple cider vinegar to cover cucumbers.
Let stand overnight.

<FONT face="Georgia" color="#000080" size="2">Pour off vinegar. DO NOT RINSE!
Layer cucumbers and sugar in a dish pan
Wrap pickling spices in a clean cloth or small cloth bag. Use about 1/3 bottle to a gallon. Put this in close to the top but covered.
Let stand until sugar melts.

<FONT face="Georgia" color="#000080" size="2">Sugar to Cucumber ratio: 8 lbs sugar to 12 lbs cucumbers. This is not exact, just pour the sugar on!

<FONT face="Georgia" color="#000080" size="2">Heat and pack in jars. Leave spices in while heating then discard.

<FONT face="Georgia" color="#000080" size="2">NOTE: I use gallon size glass jars (found at a local diner) to make my pickles. They are much easier to manage than a large churn and I like the fact I can see thru them. Also, as the pickles are going thru their different stages, cover the jar with a saucer.
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