Large twelve day sweet pickles

12 Day Sweet Pickles

This recipe was one of many from Rose's grandmother Amelia Richards.

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12 Day Sweet Pickles Recipe

Ingredients
Preparation Instructions

Cut cucumbers lengthwise. If using larger cucumbers, cut slices into 2-3 inch lengths.

Bring to a boil 4 quarts of water and two cups of salt. Let cool, pour over cucumbers in a large, airtight container, cover and let stand 1 week.

Drain off liquid, re-cover with fresh boiling water, let stand 24 hours.

Drain, cover with boiling water and alum, let stand 24 hours.

Drain, cover with a syrup made from sugar, vinegar and spices boiled together. Once per each of the next 2 days, drain syrup into a pot, boil, and pour back over cucumbers. On the third day, pour off syrup, boil, pack cucumbers into jars and cover with hot syrup.

Helpful Hints

Make sure you sterilize jars thoroughly before filling to prevent bacteria in your pickles. Syrup should be BOILING when poured onto pickles.

If you don't have cassia buds you can substitute 1 ounce of cinnamon sticks, broken into 1 inch pieces.

To make this recipe vegan, use beet sugar or evaporated cane juice. Granulated white sugar is often processed with bone char, and is not considered vegan.

Recipe Equipment

Pint or quart canning jars

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4 Comments

Donna S

I make these pickles every year. They are excellant-if my family is here a jar is quickly "devoured"!! It is getting very difficult to obtain cassia buds here so I don't know how much longer I'll be able to make them--HELP !! I have had this same recipe for many years (love it !).

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zoe a

I can't believe it! I have my Grandmothers pickle recipe which must be around 65 years old and I notice the same recipe is posted by you. For over 30 years I have had 2 jars of her remaining cucumbers with juice and I have from time to time taken myself back as if a child again to her kitchen. By taking a sniff into her jar. This is the same recipe as yours and I am delighted to find a fellow friend of this magical recipe! I am now going to make them as I have at last found out what a cassia bud is. Hurray for cassia bud pickles, long may they live.

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mj y

I have been making pickles for close to 40 years, thought I would try something new,keeping the pickles in an airtight container in a salt brine for a week caused the cucumbers to get a thick white salt skim on cucumbers,then poring the boiling water over them reduced more than half of them to mush,I believe you have left something out of the instructions.THIS WAS A TERRIBLE WASTE OF TIME AND MONEY!

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Bonnie R. Hooper

This is basically the same recipe that my Aunt Ella made for years. These are the best pickles ever! A can was placed on the "kid's table" at family gatherings, and when the adults came back a minute later, the jar was empty! They are that good!

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