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Prep Time: 20160 Minutes Cook Time: 0 Minutes |
Ready In: 20160 Minutes Servings: 6 |
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This is not my recipe. Found it on Key Gourmet by Softkey. Ingredients:
2 gallons cucumbers |
3 cups canning salt |
1 gallon vinegar |
1 lb alum |
1 lb pickling spices |
7 lbs sugar |
Directions:
1. 1ST DAY: Dissolve salt in 1 gallon boiling water.
2. Pour over cucumbers and let stand overnight.
3. 2ND DAY: Pour off salt water.
4. Add 1 gallon boiling water mixed with alum.
5. Let stand overnight.
6. 3RD DAY: Pour off alum water.
7. Add 1 gallon clear boiling water.
8. Let stand 24 hours.
9. 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
10. Boil 15 minutes and pour over drained cucumbers.
11. Let stand 9 days moving spice bag around each day.
12. 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
13. Let stand overnight.
14. 14TH DAY: Can.
15. (Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
16. I store these in refrigerator.
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