Pickles: 12-Day Pickles

posted by SandyOH 07-23-100 7:32 PM

* Exported from MasterCook *
12-Day Pickles
Recipe By : Ruth Woodring - Aunt
Serving Size : 1 Preparation Time :0:00
Categories : Preserving And Canning
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 tiny pickles
1 gallon boiling water
1 pint rock salt -- dissolved
1 gallon boiling water
2 tablespoons powdered alum
3 quarts boiling vinegar
16 cups sugar
1 tablespoon cinnamon sticks -- broken up
1 tablespoon celery seed
1 cup sugar
1 cup sugar

First step: 75 to 100 tiny pickles and place in a 5-gallon crock. Cover with 1 gallon boiling water and 1 pint rock salt. Let stand 1 week.

Second step (eighth day): Pour off salt water and cover with 1 gallon clear. Let stand 24 hours, then pour off.

Third step (ninth day): Cover with 1 gallon boiling water in which 2 tbsp. powdered
alum has been dissolved. Let stand 24 hours; pour off.

Fourth step (tenth day): Slit all pickles to heart from stem end, down. Cover with 3 quarts boiling vinegar to which 16 cups sugar, 1 tbsp. cinnamon sticks, and 1 tbsp. celery seed have been added. Let stand 24 hours.

Fifth step (eleventh day): Pour off (and keep) the above solution and reheat, adding 1 cup sugar. Let stand 24 hours over pickles.

Sixth step (twelfth day): Pour off liquid again and keep. Add another cup of sugar and reheat to boiling. Pour back on pickles; let stand 24 hours again. Then reheat again to boiling and can in jars. Seal.

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