Old Fashioned Sweet Nine Day Pickles Recipe

Name: Old Fashioned Sweet Nine Day Pickles
Prep time: 60 min
Cook time: 13005 min
Total time: 13065 min
Yield: Serves 1 or more
Ingredients: 4 pounds cucumbers; 1/4 cup pickling salt; 12 cups water (divided use); Vinegar; 2 teaspoons alum; 2 cups sugar; Turmeric; Pickling Spices

Discover the secret to unbelievably delicious sweet pickles! This heirloom recipe, passed down through generations, yields crisp, sweet, and tangy pickles that are far superior to store-bought. While traditional methods are used, you can adjust to your preference and level of safety concern. This recipe, though it sounds time-consuming, is surprisingly easy and well worth the wait. Get ready to impress your friends and family with these unforgettable pickles – perfect for adding a burst of flavor to any meal!

Prep Time 60 mins

Cook Time 13005 mins

Calories 328.9 kcal

Protein 1g

Rating 1.8 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Old Fashioned Sweet Nine Day Pickles

4 pounds cucumbers
1/4 cup pickling salt
12 cups water (divided use)
Vinegar
2 teaspoons alum
2 cups sugar
Turmeric
Pickling Spices

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How to Make Old Fashioned Sweet Nine Day Pickles

**Prepare Cucumbers:** Cut 4 pounds of cucumbers into 1/2-inch thick slices. Place them in a large, non-reactive (stainless steel or food-grade plastic) crock or container.
**First Brine Soak:** In a saucepan, combine 8 cups of water and 1/4 cup pickling salt. Bring to a boil. Pour the hot brine over the cucumbers, ensuring they are completely submerged. Cover the crock with a clean cloth and weigh down with a plate.
**First Soak Rest:** Cover the crock with a clean tea towel and let stand at room temperature for three days.
**Drain and Rinse:** After three days, drain the brine from the cucumbers. Rinse the cucumbers with fresh water and return them to the crock.
**Second Water Soak:** Cover the cucumbers with fresh water and let stand for two days.
**Drain and Prepare for Alum Brine:** After two days, drain the water from the cucumbers. Return the cucumbers to the crock.
**Alum Brine:** In a saucepan, combine 4 cups of water and 2 teaspoons of alum. Bring to a boil and simmer for 2 minutes. Pour the hot alum brine over the cucumbers. Cover and let stand overnight.
**Drain and Prepare for Sweet Brine:** Drain the alum brine and return cucumbers to the crock.
**Sweet Pickle Brine:** In a large saucepan, combine 4 cups water, 2 cups white vinegar, 2 cups sugar, and 1/2 cup pickling salt. Bring to a boil, stirring until sugar and salt are dissolved. Reduce heat and simmer for 5 minutes.
**Sweet Brine Soak (Days 1-3):** Pour the hot sweet brine over the cucumbers. Let sit for three days. Each day, drain the brine into a large pot and bring it back to a boil before pouring it back over the cucumbers.
**Final Boil and Canning:** On the third day, bring the drained sweet brine to a boil one last time. Carefully pack the cucumber slices (and optional cauliflower chunks) into sterilized jars, leaving 1/2-inch headspace. Pour the boiling brine over the pickles, leaving 1/2-inch headspace. Remove air bubbles and wipe jar rims clean. Seal the jars tightly.
**Optional: Add Cauliflower:** For a mixed pickle, add approximately 1 pound of cauliflower florets along with the cucumbers in step 1.