Monday, June 27, 2011

Nine Day Sweet Pickles w/Garlic

It has been said that you can find anything on the web and while I have found several versions of this family age old pickle recipe, I have yet to find this one.  This is my first year making these.  Up till now I have also helped myself to my parents cellar for such treats. I will let you know how they turn out. 


 9-Day Pickles

  • Day 1
    • 2 gal cucumbers
    • 1pint of salt per gal of water (2gal should be enough)
    • Bring water and salt to a rolling boil
    • Place cucumbers in a container that will hold the heat of the boiling water and allow for the cucumbers to be covered with about 2 to 3 inches of the solution. You want the cucumbers to be suspended in the solution between the plate and the bottom of the container.
      • A 3gal or 5gal stone jar works great and is traditional.   A 5gal plastic food grade pail will also work.
    • Cover the cucumbers with a plate that just fits the inside of the container and weight it down with a water filled jar that can be sealed with a lid. Could also use a food grade plastic bag filled with water
    • Cover the container with a lid or cloth.
    • Let stand 7 days removing anything that might form on the surface. Check daily
  • Day 7
    • Rinse off the cucumbers and the container thoroughly with water.
    • Add cucumbers back to the container and cover with plain boiling water, cover and let stand for 24 hours
  • Day 8, 
    • Prepare an Alum solution of 1gal water and 2tbs of Alum powder. Bring to a boil
    • Remove and drain cucumbers 
    • Cut to size, either in circle slices or long slices 
    • Add back to container and cover with Alum solution and let stand for another 24 hours
  • Day 9
    • Rinse thoroughly with cold water
    • Pack in sterile jars (follow standard hot water batch directions for canning)
    • Add sliced garlic to the jars as you add the sliced cumcumbers
    • Drain any excess water from the jars before filling with the vinegar solution
    • Mix a vinegar solution with 
      • 2cups of vinegar
      • 1cup water
      • 2 1/2 lbs sugar (~5 1/2 cups)
      • 2tbs pickling spice
      • Bring to a boil until sugar is dissolved
    • Cover cucumbers in the jars with the sugar/vinegar solution
    • Top with sterile lids and rings
    • Submerge in a hot water bath for 10mins
  • After jars are cooled the pickles will be at their peek of flavor after 6 weeks.

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