Yellow Cucumber Pickles Food

OLD FASHIONED SWEET CUCUMBER PICKLE

Steps:

• Please note that I use whatever quantities of cucumbers I have on hand, adjusting the quantity of brines and syrup to cover the cucumbers generously. You will need more brine to cover the cukes initially than you will need syrup later as there is a lot of shrinkage. Therefore I don't guarantee the above quantities will all work out exactly but each solution is easy to adjust to what you need. Start with what you think will cover the cucumbers and just make a little more if you need it.
• The use of alum is no longer recommended in home canning - I have noticed that some of the big pickle companies still use it and so do I in these pickles. It makes them crisp. I have made them without and they were not nearly as good.
• Day# 1.
• Prepare the salt/water brine by heating together until salt dissolves. It will cool sufficiently while you prepare the cucumbers.
• Wash the cucumbers in cold water. If they are less than 1 1/2" inches in diameter slice them in 3/8" - 1/2" slices. Larger ones may be halved or quartered and the seeds scooped out then cut into pickle-sized chunks.
• Put the cucumbers in a container (a large crock is preferred but hard to come by anymore - a plastic pail works fine). Do not use metal.
• Pour the salt/water brine over the cucumbers to cover. Place a plate over the cucumbers to submerge them. Put a weight on it (plastic vinegar bottle perhaps?). Cover with a cloth. Let stand 7 days.
• Day#8.
• Your pickles might not look very nice after 7 days but they are okay. Drain the brine off (dump in a clean sink), rinse the pickles and pail, put cucumbers back in and cover with plain hot water. Let stand till next day, (day# 9) drain again, and cover with alum/water solution (again heated to dissolve alum). Let stand one day.
• Day# 10.
• Drain pickles and return to pail. Prepare syrup by combining sugar and vinegar in a large (not aluminum) pot. Tie the pickling spice in a piece of cheesecloth and put in pot. Add a couple of drops of green food coloring and several of yellow. Bring to boil, simmer 10 minutes. Pour over cucumbers, submerge the spice bag in the pail.
• Every day, for 3 days, (days 11-12-13) drain the syrup into a pot, reheat and pour back over the pickles. Each day check the color, correcting it with yellow food coloring - it rarely needs anymore green.
• On day #14 put the pickles in sterilized jars, adding a piece of cinnamon stick and a few whole cloves to each jar. Heat brine, (discard spice bag)and pour in jars to cover pickles, leaving a little head space. Seal with 2 piece lids.
• Modern canning instructions would now call for these to be processed in a water bath for 10 minutes. I do not. If the odd jar doesn't seal I refrigerate it and use it first. In a cool dark place these pickles will keep a long time (I usually make a 2 year supply) Time and servings guestimated.

SWEET CUCUMBER PICKLES

Steps:

• * The x-large yellow cucumbers are a particular type. If they are not available to you, regular cucumbers will do but increase the number to 12.
• Pare the cucumbers and quarter, removing the seeds.
• Cut into strips and halve.
• Combine the salt and water in a large kettle, stirring to dissolve the salt.
• Add the cucumber strips and allow to sit in the brine about 12 hours.
• DRAIN WELL.
• In a kettle, combine vinegar, sugar and spices. (The spices may be tied into a cheesecloth bag or left in the pot. I leave them in the pot).
• Heat to boiling, adding enough cucumber strips to cover the bottom of the pan, cooking until just slightly transparent.
• Remove the pickles to sterilized jars and repeat til all the cucumbers have been cooked.
• Pour the hot 'syrup' into the pickle jars (to within 1/2 inch from the rim), keeping any leftover syrup.
• DO NOT SEAL THE JARS! Cover the jars and each morning for the next 3 days, drain off the 'syrup' into your kettle (with any leftover syrup, boiling for 5 minutes & pour over the pickles.
• Follow this last step each of the following 3 days. SEAL on the third day.
• Brine time (12 hrs) is not included nor are the 3 days -- .

CRUNCHY CUCUMBER PICKLES

Steps:

• Day 1.
• Use large, even yellow cucumbers, peel and remove seeds.
• Need 7 pounds after this is completed.
• Cut lengthwise strips, seal 24 hours in 2 gallons of water and 2 cups pickling lime.
• Day 2.
• Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum.
• Then rinse and soak 6 hours in clear water.
• Make syrup of 2 quarts white vinegar, 12 cups sugar, celery seed, 2 quarts water, mixed spices, and salt.
• Boil and pour over cucumbers and let stand overnight.
• Day 3.
• Cook until sticks are clear then put in jars and seal in water bath for 25 minutes.
• **Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving.