My favorite sweet little pickles. Recipe from the BBB.
Servings: 8 pintsPrep Time: 4 days Cook Time: 10 minutes BWB
8 pounds 1 1/2 to 2 1/2 inch cucumbers
1/2 cup canning salt, divided
8 cups sugar, divided
6 cups vinegar, divided
1/2 teaspoon turmeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spice
2 sticks cinnamon
1/2 teaspoon whole allspice
Wash cucumbers; drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers. Let stand 6 to 8 hours or overnight.
On second day, drain. Combine 6 quarts boiling water and 1/4 cup salt; pour over cucumbers. Let stand overnight.
On third day, drain. Prick cucumbers in several places. Combine 3 cups sugar, 3 cups vinegar, and turmeric in a large sauce pot. Tie whole spices in a spice bag; add spice bag to liquid. Bring to a boil. Pour hot liquid over cucumbers; let stand 6 to 8 hours. Drain cucumbers, reserving liquid. Add 2 cups sugar and 1 cup vinegar to liquid. Bring to a boil. Pour over cucumbers; let stand overnight.
On fourth day, drain, reserving liquid. Add 2 cups sugar and 1 cup vinegar to reserved liquid; bring to a boil. Pour over cucumbers; let stand 6 to 8 hours. Remove spice bag. Drain cucumbers, reserving liquid. Add 1 cup sugar to liquid; bring to a boil. Pack pickles into hot jars, leaving 1/4-inch headspace. BWB 10 minutes.
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