9 Day Pickles recipe from the The Marleau Family Cookbook Family

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Day 14. One the sugar has dissolved completely, you can pack the sweet pickles into jars. Sterilize jars, lids and rings. Spoon pickles into pint-sized jars. Be sure to leave ½ inch of headspace and make sure the pickle slices are covered with syrup. Wipe the jars clean before adding the lids and rings.

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Rinse the bucket and plate well. In a really large pot, combine 8 cups filtered water and the white vinegar. Bring to a boil over medium high heat. Add the cukes and return to a boil, gently stirring occasionally. Reduce the heat to medium low and simmer for 1 to 1 1/2 hours or until the cucumbers are translucent.

9 Day Pickles recipe from the The Marleau Family Cookbook Family

Nine-Day Pickles. Place seven pounds of cucumbers three inches long or smaller in a stone crock and cover with a brine made of one pint salt to one gallon cold water. Let stand four days. Pour off brine and cover with clear cold water and let stand three days. Wash and split pickles.

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Step 7. STEP FOUR, drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilised jars, pour hot brine over and seal.

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1 oz. allspice] 7 lbs. cucumbers-small. Place in crock; cover with brine of 1 pint salt, 1 gallon water; let stand four days, then pour off brine, cover with fresh water, and let stand three days. Wash and split each pickle. Put in kettle with 2 c. vinegar and enough water to cover. Let simmer two hours. Pour off liquid and pack in jar.

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Add hot syrup to each jar, leaving 1/2-inch headspace. Wipe rims, and add lids and rings, adjusting until just finger tight. Process in a boiling water bath for 10 minutes (not a rolling boil - that will shrivel the pickles - just barely boiling). After 10 minutes, turn off the heat and remove the canner lid.

9 day Pickles Sweet and Crisp By freda Recipe Just A Pinch Recipes

Place in pan to mix cucumbers and sugar. Use 5 pounds of sugar to 1 gallon of sliced cucumbers. Alternate layers of cucumbers and sugar and let stand for 6 hours, stirring occasionally. Pack in clean, sterile jars and seal. Do not use leftover vinegar to pack. No need to process after sealing.

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Bring to boil over high heat and boil for 10 minutes. Prepare for the canning process. Fill the boiling water preserving kettle with enough water to cover the top of the jars, cover and bring to a boil. Wash ten 500 ml canning jars. Rinse with water and then fill with boiling water. Place ten sealing lids in a pot and bring to a gentle boil.

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How To Make 9 day pickles sweet and crisp by freda. 1. add 2 cups salt to 1 gallon boiling water. Pour water over whole cukes . Soak Pickles in canning salt water 3 days, in cool spot, then drain. (Weight down pickles under brine with a Plate and a canning Jar filled with water on top if the plate for weight.) 2.

Old Fashioned 9 Day Pickles Recipe (hot water bath method & canning

Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. The pickles will keep in the refrigerator for up to one month.

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Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly. In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until.

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Set aside. In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.

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Add the pickles with some of the syrup to the sterilized jars and cover them with vinegar solution. Cover with a sterilized seal and cap. Set the hot jars on a thick towel and cover with another towel to prevent drafts. As the pickles cool down, they will make a pop noise which means it has sealed.

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And although the recipe does take nine days, only a little time is required each day. Pickling the old-fashioned way — slowly, in a crock — yields a crisp, delicious pickle that you can't purchase anywhere. (In years past, the finished pickles were served straight from the crock instead of being canned.) If you don't have a crock, a.

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Day 9. Drain cucumbers. Slice cucumbers about 1/4-1/2″ thick, depending on your preference, and place in a colander to continue draining. Layer cucumbers in a large casserole dish, alternating layers of cucumbers and sugar. Allow the cucumbers to soak in the sugar syrup for at least 24 hours before canning or enjoying.

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Day 9 & 10: Each day, strain the pickles into a large strainer; pouring the alum water down the drain. Return the cucumbers to the container. Make a fresh batch of alum water each day with 1 gallon of water and 1 Tablespoon of alum. Bring to a boil and pour over the cucumbers.