Grandma’s {Homemade} Sweet Pickles

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Although my grandma actually got this recipe from an old church cook book originally by Aleen Naylor, these sweet crisp pickles have become my grandma’s signature calling card.  I will admit I’ve only seen the process done and have never attempted it by myself, but that’s mostly because I can’t eat em’ fast enough before grandma restocks my cupboards! 


4 quarts cucumbers, sliced
6 medium white onions, sliced
2 green peppers, chopped
3 cloves garlic, whole
1/3 cup course sea salt
5 cups sugar (or substitute 2 tbsp powdered Stevia, or 5 cups Splenda)
3 cups cider vinegar
1 1/2 tbsp. turmeric
1/1/2 tbsp. celery seed
2 tbsp. mustard seed


Slice, but don’t peel cucumbers.  Add together in a large bowl with onions, peppers, whole garlic and salt.  Stir together then cover with ice.  (The amount depends on the size of your bowl, but just enough to cover everything) Cover bowl with a clean cloth and let stand for 3 hours.  


3 hours later…
Drain water from cucumber mixture.  Add remaining ingredients, sugar (or substitute) vinegar, turmeric, celery seed and mustard seed to a large pot. Bring to a boil. Pour cucumber mixture into pot and stir to combine with remaining ingredients.  Return to a boil. Seal in hot, sterile jars ( How to sterilize jars for canning.) Makes 8 pints. 


*  Pickles, jams, bottled fresh tomatoes from the garden and homemade bottled salsa (recipe coming soon)… it kind of takes you back to “the good old days”.  Lucky for me my mom and grandma still love to make all those things and share them with me 🙂  I have seen and helped with the process a number of times.  All it takes is some time, a good recipe and you’ve got your fresh garden fruits and vegetables packed nicely in jars to enjoy all year long. 


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