This recipe is from a large collection of recipes collected by one cook, handwritten on large white index card. Date unknown. Recipe is typed below and you can click the scanned copy to view larger.
Please read this page first before using this recipe: Important: Safe Canning & Food Preservation [1].
Virginia Sweets
Sandy’s – Real Good
2 gal. pickles (small) larger ones cut lengthwise or chunks
1 pt. canning salt to 1 gal. water (boiling)
Pour over pickles and let stand 1 week.
Drain and pour fresh boiling water over them and let stand 24 hrs.
Drain and cover with fresh boiling water to which 1 tsp. alum has been added. (1 tsp. alum to 1 gal. of water) and let stand 24 hrs.
Drain and bring to boil the following ingredients and cool a little before pouring over pickles. | Add 1 pt. of sugar the first day.
5 pts. vinegar
2 sticks cinnamon bark
8 pts. sugar (some each day)
2 Tablespoons celery seed
Drain and heat each day for 4 days always cooling a little.
The first day only add 1 pt. of sugar.
Portion the rest of the sugar into equal parts and add rest of the days.
Can on the 5th day.–Do not heat pickles to can–just vinegar & can. Do not have boiling.