12 Day Sweet Pickles Recipe
This 12 Day Sweet Pickles Recipe was one of many from Rose's grandmother Amelia Richards.
Submitted by: Rose from Bad Axe, Michigan
Preparation Instructions:
Cut cucumbers lengthwise. If using larger cucumbers, cut slices into 2-3 inch lengths.
Bring to a boil 4 quarts of water and two cups of salt. Let cool, pour over cucumbers in a large, airtight container, cover and let stand 1 week.
Drain off liquid, re-cover with that's been boiled and cooled, let stand 24 hours.
Drain, cover with water that's been boiled and cooled, add alum, and let stand 24 hours.
Drain, cover with a syrup made from sugar, vinegar and spices boiled together. Once per each of the next 2 days, drain syrup into a pot, boil, and pour back over cucumbers. On the third day, pour off syrup, boil, pack cucumbers into jars and cover with hot syrup.
thespicehouse.com
More About This Recipe
Make sure you sterilize jars thoroughly before filling to prevent bacteria in your pickles. Syrup should be BOILING when poured onto pickles. To make this recipe vegan, use beet sugar or evaporated cane juice. Granulated white sugar is often processed with bone char, and is not considered vegan. Alum powder is used to retain the pickles crispiness. You can find it at most grocery stores or hardware stores.
This is basically the same recipe that my Aunt Ella made for years. These are the best pickles ever! A can was placed on the “kid’s table” at family gatherings, and when the adults came back a minute later, the jar was empty! They are that good!
I can’t believe it! I have my Grandmothers pickle recipe which must be around 65 years old and I notice the same recipe is posted by you. For over 30 years I have had 2 jars of her remaining cucumbers with juice and I have from time to time taken myself back as if a child again to her kitchen. By taking a sniff into her jar. This is the same recipe as yours and I am delighted to find a fellow friend of this magical recipe! I am now going to make them as I have at last found out what a cassia bud is. Hurray for cassia bud pickles, long may they live.
I make these pickles every year. They are excellant-if my family is here a jar is quickly “devoured”!! It is getting very difficult to obtain cassia buds here so I don’t know how much longer I’ll be able to make them—HELP !! I have had this same recipe for many years (love it !).