Sweet Christmas Pickles
Grandma had so many ways of making pickles. Instead of cooking the cucumbers for 14 minutes, she sometimes soaked them in a mixture of 5 cups water and 1/2 cup salt for 20 hours. That gave her a firm pickle that crunched but saved her the trouble of cooking the cucumbers.
- 16 large cucumbers, seeded, coarsely chopped
- 6 1/2 cups granulated sugar
- 2 cups cider vinegar
- 1 tablespoon salt
- 1/8 teaspoon oil of cinnamon
- 1/8 teaspoon oil of cloves
Adapted from mygreatrecipes.com
Place the cucumbers in enough water to cover in a large stockpot. Cook over medium heat until tender, about 14 minutes; drain. Place in a large bowl.
Combine granulated sugar, vinegar, salt, oil of cinnamon and oil of cloves in a large saucepan. Bring to a boil, stirring continually. Pour over cucumbers. Let stand, covered, for 8 to 10 hours. Drain the cucumbers, reserving the syrup.
Bring the reserved syrup to a boil in a large saucepan over medium heat. Pour over cucumbers in bowl. Let stand, covered, for 8 to 10 hours.
Place cucumber mixture in a large stockpot. Bring to a boil over medium heat.
Spoon into 8 hot, sterilized 1-pint jars, leaving 1/2-inch headspace. Seal with 2-piece lids. Process in hot water bath for 10 minutes.