Ingredients for Mrs Shelby Mary Hancock's No Cook Sweet Pickles
- 4 cups granulated sugar
- Apple Cider Vinegar
- Mustard Seeds
- 1 tablespoon celery seed
- 1 teaspoon turmeric
- Onion
- Coarse Salt
- Garlic Clove
- Alum
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How to Make Mrs Shelby Mary Hancock's No Cook Sweet Pickles
- In a large bowl, combine 4 cups sugar, 2 cups white vinegar, 1 cup water, 1/4 cup pickling salt, 1 tablespoon celery seed, 1 teaspoon turmeric, and 1/2 teaspoon mustard seed. Stir until the sugar is completely dissolved.
- Wash and thoroughly dry approximately 4 pounds of pickling cucumbers.
- Slice cucumbers into 1/4-inch thick rounds or spears. Pack tightly into a clean 1-gallon glass jar, leaving about 1 inch of headspace.
- Slowly pour the pickling liquid over the sliced cucumbers, ensuring all slices are submerged. Leave the headspace at the top.
- Seal the jar tightly with a lid. Refrigerate for at least 2-3 days before serving, allowing the flavors to fully meld. The pickles will continue to develop flavor over time.
- Enjoy! Makes approximately 1 gallon of delicious sweet pickles.
Nutrition Information (Approximate per serving)
Sodium
2359 g
Sugar
4036g
Fat
1g
Carbs
342g
