My great-grandmother Meals made sweet pickles for generations. My mom grew up eating these yummy pickles and begs for them every summer from her older relatives in Huntsville (aka: Uncle Harold!). So when we went to our family reunion this week, we asked if he could please bring us the sweet pickle recipe. Since we have so many cucumbers, even after giving away so many already, I decided I needed to start pickling these babies!
The whole process actually takes about 2 weeks. So last night I got stage 1 going. First you take a heap of cucumbers and cut them up into slices, and keep on cutting until you have a gallon of cucumbers. Here’s my pile of cucumbers, and I ended up using all of them (except 1 of those big guys) to fill my gallon jar.
Can you believe all these slices came from that 1 cucumber on the far right of the above pic???
Once I got the jar filled with cucumber slices, you just fill the jar with water to cover all the cucumbers and pour in 1 cup of pickling salt. Pickling salt is different from regular table salt in that it does not have iodine or anti-caking agents in it. But you can get it at any grocery store on the spices aisle.
So for 2 days the jar is in the fridge soaking in salty water. I took it out this morning just to swirl the jar a bit to keep all the salt from settling to the bottom. Then in 2 days, it’ll be time for step 2!