Sweet Cucumber Pickles
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
25 small cucumbers
1 qt boiling water
1/2 cp salt
1 1/2 qts cider of white vinegar
1 pint water
1/2 tbsp whole allspice
1/2 tnsp peppercorns
1/2 tbsp whole cloves
1/2 tbsp celery seeds
1/2 tbsp mustard seeds
1 (two-inch) stick cinnamon, broken in bits
2 bay leaves, crushed
1 1/2 cps sugar
1 - Wash cucumbers and drain.
2 - Place in enamel kettle or heavy crock
3 - Combine boiling water and salt; mix and pour over cucumbers.
4 - Let stand overnight.
5 - Drain cucumbers.
6 - Combine remaining ingredients in agate or enamel kettle; heat to boiling.
7 - Add cucumbers, let heat to boiling.
8 - Pack at once into hot, sterile glass jars.
9 - Fill jars with hot vinegar mixture; seal.
10 - Let stand 4 weeks or longer before using.
Makes about 3 quarts