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In answer to the request for sweet pickles in Sunday's newsletter: I do not have a nine-day recipe but I do have a 14-day and a 21-day recipe. I always use the 21 day because the pickles come out so crisp. I am sending you the 14-day. Perhaps if you do not want to add the extra five days, you can figure out what the lost instructions may have been. Good luck.
Jackiets from Louisiana

14-Day Sweet Pickles

3 and 1/2 quarts pickling cucumbers
1 cup coarse pickling salt
2 quarts boiling water
1/2 teaspoon powdered alum
5 cups vinegar
3 cups sugar
1 and 1/2 teaspoons celery seeds
4 (2 inch) sticks cinnamon
1 and 1/2 cups sugar

^Wash cucumbers carefully; cut in half lengthwise and place in stone crock, glass, pottery, or enamel-lined pan.
^Prepare bring by dissolving salt in boiling water; pour over cucumbers. Weight cukes down with a plate and place a weight on plate so cukes cannot rise above the brine. Let stand 1 week.
^On the eighth day, drain; pour 2 quarts fresh boiling water over cucumbers. Let stand 24 hours.
^On the ninth day, drain; pour 2 qts. fresh boiling water mixed with alum over cukes. Let stand 24 hours.
^On the l0th day, drain. Pour 2 qts. boiling water Let stand 24 hours.
^On the 11th day, drain. Combine vinegar, 3 cups sugar, celery seeds and cinnamon; heat to boiling point and pour over cukes.

^On the 12th, 13th, and 14th day, drain, retaining the liquid. Reheat this liquid each morning adding 1/2 cup sugar each time. After the last heating (14th day), pack pickles into hot, sterilized jars. Remove cinnamon sticks; pour boiling hot liquid over pickles and seal at once. Process in boiling water bath (212 degrees F.) for five minutes. Makes 5-6 pints.
Jackiets from Louisiana

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