Dublin Core

Title

Sweet Pickles

Subject

cucumbers

salt

water

alum

vinegar

sugar

dill seed

Description

Sweet pickles

Soak cucumbers 8 days in
brine, wash & cut in inch
pieces.
Soak over night in Alum
water, drain off and pour
boiling water over them &
let stand overnight.
Pack in jars and pour
hot syrup over them. Repeat
for three mornings & seal

Card 1 Back:
The Brine

2 cups salt - 1 gal water

syrup

2 qts vinegar 8 cups sugar
can put dill seed in if want
sweet dill pickles

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# Sweet Pickles

## Ingredients

- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water

### Brine

- 2 cups salt
- 1 gallon water

### Syrup

- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)

## Instructions

### Brining

1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.

### Alum Soak

3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.

### Syrup and Packing

5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.

## Editor's Notes

- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product.

Source

RCA0011 - Pie, Pickles, and Other Goodness (eBay)

Date

1950s

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0011-20261018-0032

Coverage

Misouri US