Our sweet pickles have moved from the brine to the sugar syrup stage of production. They soak in the syrup for four days before going into the Mason jars. At the end of each of the four days, I drain the syrup from the pickles, boil the syrup, and then pour it back over the pickles.
The syrup solution is incredibly sweet: 2 parts sugar to 1 part vinegar. I harvested just over 2 gallons of cucumbers and that meant a staggering 10 pounds of sugar and ½ gallon of vinegar, plus assorted spices.
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