Sweet Pickled Cucumbers

Cinnamon and clove optional.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Sweet Pickled Cucumbers

5 lbs. cucumbers
1 pt. vinegar
2 Tbsp. sugar

1 oz. crushed cloves
2 oz. cinnamon sticks]

Pare cucumbers and cut into squares or quarter. For 5 lbs. of cucumbers, allow 1 pt. vinegar and 2 Tbsp. sugar. Place cucumber in preserving kettle with sugar and vinegar and heat slowly and let cook until cucumbers are transparent.

Lift out and place in jars. Let syrup boil quarter of hour. Then pour over cucumbers and seal.

During the boiling of the syrup, spices may be added by tying one ounce of crushed cloves and 2 oz. of stick cinnamon in a cheesecloth.

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