Nana Raven’s handwritten recipe for sweet pickles. They take about 2 weeks to make, then 6 to cure.

Ingredients

• 3 gallons fresh small cucumbers, washed clean.
• 12 cups sugar
• 0.75 box pickling spices
• 1.75 gallon apple cider vinegar
• 5.5 tablespoons alum

Directions

1. Soak in clear fresh water for 24 hours. Drain off.
2. Soak in salt brine water, strong enough to float an egg, for 3 days. Drain off.
3. Soak in following solution for 3 days = 1 gallon apple cider vinegar, 1 gallon of water, 5.5 tablespoons of alum.
4. Cut in two if too big. Drain off.
5. Bring following solution solution to brisk boil and pour over cucumbers = 12 cups sugar, 0.75 box of pickling spices, 0.75 gallon of apple cider vinegar. Dilute if too strong. Drain and reheat each day and pour over pickles each day for 3 days.
6. Pack in clear, clean jars. Reheat solution and pour into full jars. Seal jars while still hot. Ready to eat after 6 weeks.
7. Before serving, put in icebox to get cold and crisp.

Notes

• I haven’t tried this one, but it’s the handwritten and well-worn index card.

This doesn’t look like an appropriate recipe for canning to store at room temperature. Consult your local extension service for harvest preservation advice.