helen’s cross cut pickles

August 6, 2010

I have to say I am a sweet pickle person. I can open a jar of sweet pickles and eat the entire thing. It is more fun with a friend, but I can definitely do it by myself.

I got this recipe from a woman who lived outside Iowa City. These pickles were one of the first (maybe the first) canning endeavors that I undertook on my own. In my tiny apartment without proper supplies. I burned myself, but ended up with 6 jars of lovely pickles. Needless to say, I was hooked.

The cucumbers are cut and left to sit, covered in salt and ice water. The salt draws moisture out of the cucumbers which results in crispy pickles!

After the cucumbers have sat for several hours, the vinegar, sugar and spices are heated up. The cucumbers are then heated in the syrup for 5 minutes and then ladled into jars and processed.

I am wondering how this batch will come out as I did let the cucumbers sit in the fridge for several days…it was just too hot to be working over a pot of boiling water!


One Response to “helen’s cross cut pickles”

  1. Mary Foster Says:

    I have a refrigerator version of a sweet pickle, not as sweet as gherkins, but pretty tasty. Let me know if you’l like the recipe. Toolie’s Pickles, a recipe I got from a restaurant owner in Madison about 100 years ago.


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