This recipe has been in use since 1855. My mother gave me the recipe and I can not find her recipe card for further information. Luckily I submitted the recipe for the church cookbook! Since my mother gave me the recipe, I suspect it may have been handed down in her family.
Sweet Crock Pickles
Cucumbers (enough to fill 1/2 gallon crock)
2/3 cup salt
1/2 gallon vinegar
4 T. canning salt
4 T. sugar
4 T. dry mustard
1/2 cup mixed pickling spices
Small piece of gingeroot and horseradish
3 lbs. sugar
Wash and dry small cucumbers. Put into stone crock. Sprinkle with 2/3 cup salt and over that boiling water. The next morning, remove pickles from the crock and wipe dry again.
Lay the cucumbers back in the crock. Mix vinegar, salt, sugar, mustard and spices together and pour over pickles. Be sure there is enough liquid to cover pickles. If not, make 1/2 of the liquid recipe and add to the crock.
Weigh out 3 pounds of sugar and each morning, add a handful of sugar to the crock.
Stir the pickles. Do this until the sugar is used up, the pickles will be usable after 2-3 months. The pickles may be left in the crock in a cool spot (basement) or maybe be sealed in jars.
They are crisp and spicy!
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