Cover the cured and processed cucumbers with a sweet liquor made by
dissolving sugar in vinegar, usually with the addition of spices.
Depending upon the degree of sweetness desired, the quantity of sugar may
vary from 4 to 10 pounds to the gallon of vinegar, 6 pounds to the gallon
usually giving satisfactory results. The chief difficulty in making sweet
pickles is their tendency to become shriveled and tough, which increases
with the sugar concentration of the liquor. This danger can usually
be avoided by covering the pickles first with a plain 45 to 50 grain
vinegar. After one week discard this vinegar, which in all probability
has become greatly reduced in strength, and cover with a liquor made by
adding 4 pounds of sugar to the gallon of vinegar. It is very important
that the acidity of the liquor used on pickles be kept as high as
possible. A decrease in acidity much below a 30-grain strength may permit
the growth of yeasts, with resulting fermentation and spoilage.
If a liquor containing more than 4 pounds of sugar to the gallon is
desired, it would be best not to .exceed that quantity at first, but
gradually add sugar until the desired concentration is obtained. A sugar
hydrometer readily and accurately indicates the sugar concentration (p.
4). A reading of 42° (Brix or Balling) would indicate a concentration of
approximately 6 pounds of sugar to the gallon of vinegar. (Table 3, p.
15.)
Spices are practically always added in making sweet pickles. The
effect of too much spice, especially the stronger kinds, like peppers
and cloves, however, is injurious. One ounce of whole mixed spices
to 4 gallons of pickles is enough. As spices may cause cloudiness of
the vinegar, they should be removed after the desired flavor has been
obtained. Heating is an aid to a better utilization of the spice. Add the
required quantity of spice, in a cheesecloth bag, to the vinegar and hold
at the boiling point for not longer than half an hour. Heating too long
causes the vinegar to darken. If considered desirable, add sugar at this
time, and pour at once over the pickles.
If the pickles are to be packed in bottles or jars, after such
preliminary treatment as may be required, transfer them to these
containers and cover them with a liquor made as desired.