Appalachia Appalachian Food Preserving/Canning

Day 10 of the Pickle Along

Making pickles with the Blind Pig and Tipper

Today-we finally get to make the yummy syrup that goes in the pickles. First drain the sliced cucumbers. Discard the liquid.

Best sweet pickle to make at home

 

Mix together the following ingredients in a large stockpot

  • 3 pints of apple cider vinegar (6 cups)
  • 5 quarts of sugar (20 cups)
  • cinnamon sticks-6 to 8 small ones
  • 2 tablespoons of whole cloves
  • 2 tablespoons of celery seeds

You could put the cinnamon sticks and cloves in a cheese cloth bag to keep them together, however the cinnamon sticks are easy to fish out when you are ready to put the pickles in a jar and I think the whole cloves make the jars look pretty. The whole cloves are also easy to fish out when you open a jar to eat. So I leave my cinnamon and cloves loose in the syrup.

Bring the mixture to a boil. While the mixture is heating up-place the well drained cucumbers back into the crock.

 

Pour the boiling mixture over the cucumbers.

pickles in a crock with cinnamon
Replace your plate and weight to submerge the cucumbers under the liquid. Cover and let sit overnight.

Tipper

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10 Comments

  • Reply
    Ed Ammons
    August 14, 2015 at 9:11 pm

    As with coffee I am a peanut butter purest. I eat peanut butter straight up. I do use a spoon. It gives it a little bit of an off flavor but is more sanitary than my fingers. Rarely do I put it on bread or crackers. I save them for cheese.
    Now that you have added the apple cider vinegar and sugar, I wished I had had some cucumbers and had pickled along with you. I love little sweet gherkins in a salad or with a handful of sodie crackers. I bet your pickles will be just as good. Or maybe better. Do it again next year and I will join in.

  • Reply
    Wanda Devers
    August 14, 2015 at 11:58 am

    Ruth, I am also a pickle & peanut butter lover but it’s usually dill that I like with mine. Peanut butter & crackers are really good with pickles too. People never believe this until they try it.

  • Reply
    Ken
    August 14, 2015 at 11:24 am

    Tipper,
    I wish I had looked for a crock at the Flee Market cause your pickles look soo good.
    I’ve ate pickles all my life but I never realized all the different ingredients to make them taste this way, guess I never thought about it.
    Thanks for all the pictures and
    clear instructions, you are
    appreciated more than you know.
    …Ken

  • Reply
    Ann Applegarth
    August 14, 2015 at 10:03 am

    Your headline has captured my fancy! It suggests that I can say, “I was just pickling along, humming a little tune, when a knock at the door interrupted me.”
    Or how about the song: “Pickle along, little dogies, pickle along, pickle along!” Hee hee!

  • Reply
    dolores
    August 14, 2015 at 9:34 am

    You are making my mouth water! I wish I could have made these along with you and your readers. I can just taste them as I write this.

  • Reply
    Mark Mojado
    August 14, 2015 at 8:51 am

    This looks so good ,never had them with cinnamon. Can’t wait to get a chance to make them. Thank You !

  • Reply
    Ethelene Dyer Jones
    August 14, 2015 at 7:39 am

    As I wrote earlier, having made this recipe for many, many years (and even though I don’t make them now), I have followed each Pickling Day with delight. Thank you for being such a good teacher and for posting for those who maybe will make 14-Day Pickles for the first time this year, thanks to your clear and well-illustrated directions.

  • Reply
    Henry Horton
    August 14, 2015 at 7:27 am

    to the tune of “Marching Along Together”
    Pickling along together;
    never mind the weather;
    knives all sharp
    to slash and slice
    or if you like you can
    even dice
    for relish and more;
    throw in some hala-
    (penas that is)! maybe.
    Now wouldn’t that be salsa nice?
    Hotsy totsy and all that bother.
    Pickling along together.

  • Reply
    b. Ruth
    August 14, 2015 at 7:24 am

    Tipper,
    After reading and rereading your recipe for these pickles. I do believe the recipe for yours is the same as mine. This seems to be the sweet crisp cucumber pickle, that I used to make. I know it took several days to make. We love them chopped in potato salad, sandwich spreads etc.
    My favorite way to eat them? Spread thinly (unless you like lots of peanut butter) two pieces of bread (old timey white) with peanut butter, then lay a few rows of these sweet pickles on the peanut butter. I know, doesn’t sound good…but it is a fond memory from my childhood, when Mom made these pickles.
    Wish I had a ‘run’ going in the crock, almost ready to lay by!

  • Reply
    Miss Cindy
    August 14, 2015 at 7:23 am

    Tipper, no matter haw many times I make these pickles I am always surprised how pail the slices are in the beginning and how dark they turn at the end. There is always that rich biting aroma with the boiling of the syrup!
    I think these are the best sweet pickles in the world!

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