14-Day Sweet Pickles

Preparation info
  • Makes

    5 to 6 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Adaptation of an heirloom recipe long prized in country kitchens


  • qts. (2) pickling cucumbers (4 lbs.)
  • 1


  • Wash cucumbers carefully; cut in lengthwise halves and place in stone crock, glass, pottery or enamel-lined (unchipped) pan.
  • Prepare brine by dissolving salt in boiling water; pour over cucumbers. Weight cucumbers down with a plate almost as large as the crock and lay a stone or paraffined brick (not marble or limestone) on plate to keep cucumbers under the brine