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Topic: Old Fashioned Dry Sugar Pickles  (Read 2853 times)
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beeker
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« on: September 17, 2013 12:49:25 PM »



I got this recipe from a dear friend who had it in her family for years and years. This is not a hard recipe it just takes patience.
In the beginning you do something different to the cucumbers each day. Because they are so boyant, I used a glass pie plate to hold them down in the liquid.
Make sure you have a lid for your bucket. I bought a nice 5 gallon bucket with a lid from Walmart and it worked great.

I don't know why some of my pics are upside down, I tried to fix them  Undecided


Some of the seedier cucumbers kind of hollowed out during the pickling process, but it did not hurt the crispness or the taste.



I used closer to 10 lbs of sugar when layering the pickles and the sugar. Even though I drained all the liquid off the cucumbers before slicing they still had lots of juice inside and it makes a nice sugary syrup when they sit for a while.



You do not have to freeze of refridgerate these pickles, they sit on the shelf for about 2 years and are still good. I refridgerate before serving just because I like them cold. You can also grind them up into relish and they make a great addition to things like ham salad.
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« Reply #1 on: September 17, 2013 05:35:27 PM »

Really interesting.  Are the pickles sweet or salty?  OR some combo of both?
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beeker
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« Reply #2 on: September 17, 2013 06:31:30 PM »

Really interesting.  Are the pickles sweet or salty?  OR some combo of both?
Very sweet. .. especially since you pack them in 10 pounds of sugar. They have a little bite from the vinegar. Very tasty!
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« Reply #3 on: September 17, 2013 06:55:35 PM »

Oooh yummy.
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MissingWillow
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« Reply #4 on: September 18, 2013 05:04:30 AM »

How interesting!  My question is where do you find two gallons of cucumbers?   Smiley 
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« Reply #5 on: September 18, 2013 05:12:46 AM »

How interesting!  My question is where do you find two gallons of cucumbers?   Smiley 
In your garden of course  Grin or your local farmers market, I just guessed on the amount
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« Reply #6 on: September 18, 2013 05:14:15 AM »

Ha!  I usually make pickles just a few jars at a time.  I seem to always underestimate how many to plant. 
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« Reply #7 on: September 18, 2013 05:58:41 AM »

Thanks for sharing this!

My husband often talks about sweet sugar pickles that his great grandma used to make...I wonder if this might be similar?

I am going to give it a try!
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Bobbysgirl
« Reply #8 on: September 18, 2013 11:07:24 AM »

My ex-mother-in-law used to make these pickles every year and passed the recipe on to me. The only difference is she called them Kerosene pickles (I have to admit I was scared to try them first because of the name, I like this name better). Everytime I make them, I have to give my mom two jars and they usually only last her a week, she eats them straight out the jar. I love them on hamburgers and potato salad and naughty eggs Smiley Make them people, you will love them!
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« Reply #9 on: September 18, 2013 11:46:39 AM »

My ex-mother-in-law used to make these pickles every year and passed the recipe on to me. The only difference is she called them Kerosene pickles (I have to admit I was scared to try them first because of the name, I like this name better). Everytime I make them, I have to give my mom two jars and they usually only last her a week, she eats them straight out the jar. I love them on hamburgers and potato salad and naughty eggs Smiley Make them people, you will love them!

I wonder why they were called Kerosene pickles?

What are naughty eggs?
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