Seven-day sweet pickles

7 servings

Ingredients

Quantity Ingredient
7 pounds Medium-sized cucumbers (about 3\" long)
Boiling water
1 quart Apple cider vinegar
8 cups Granulated sugar
2 tablespoons Salt
2 tablespoons Mixed pickling spices

Directions

Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water. Repeat process on day 3 and

4. On day 5 drain the pickles, then cut them into ¼" slices.

Combine the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced pickles.

On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal. Makes about 7 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board

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