Stone Jar Pickles Recipe

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Stone Jar Pickles
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Ingredients
10
Count
Nutrition
4172
Calories
Total time
36000
Minutes
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Ingredients:

Directions:

  1. Wash cucumbers and inspect them carefully to make sure the skins are not pierced or have any cuts in them. Place into a large crock (I don't have a crock so I use a clean 5 gallon bucket).
  2. Combine 2 cups of canning salt with 1 gallon of cold water and stir until the salt is dissolved. Pour salt brine on the cucumbers. Repeat until cucumbers are completely covered with salt brine (in the bucket I use, it takes about 2.5 gallons of salt brine to cover well).
  3. Place a dinner plate on top of the cucumbers followed by a heavy weight so that the cucumbers remain submerged. Get creative! I use a dinner plate followed by a heavy bowl, followed by a plastic cover and then pressed a board over the top and weighted it down with a jug of juice). The objective is to keep the cucumbers submerged, and I like to keep the whole thing covered to keep dust and cat hair out of the bucket.
  4. Soak the cucumbers for 21 days, periodically checking it for any mold or scum that might float to the top. Skim any of that off. About midway through the soaking process, dissolve another cup of canning salt into a few cups of water and pour into the brine.
  5. After 21 days in the salt brine, remove the cucumbers and wash them in cold water. Pour the salt brine out of the bucket and wash and dry it out.
  6. Cut the cucumbers however you desire. I prefer to slice them, however, they can be cut into chunks or spears. (note here that the cucumbers are not going to smell good at all, and if you have used large cucumbers they will likely be hollow after the soak. Press on, they're okay!).
  7. Put the cut up cucumbers into the clean bucket, cover with water and let soak for 24 hours.
  8. After 24 hours, drain the water off the cucumbers.
  9. Combine 7 tablespoons alum with one gallon of cold water and stir until the alum is dissolved. Pour over the cut cucumbers. Then add enough water to make sure cukes are completely covered. Swish them around a little and then let soak for 6 hours.
  10. After 6 hours, drain the alum water off the cucumbers. Give the cut cumbers a rinse and drain well. Return cucumbers to the bucket.
  11. Bring 1.5 gallons of vinegar to a boil and pour over the cucumbers. Let sit for 24 hours.
  12. After 24 hours, drain the vinegar off the cucumbers. Layer the cucumbers with the sugar, cinnamon, cloves, mustard seed and celery seed until all the sugar, spices and cukes are layered. Then using your hands, gently stir it all together.
  13. Let the cucumbers cure in the sugar and spices for 3 days, stirring once each day. The pickles are now done! You can now transfer the pickles into clean and sterile jars and put lids on them. These pickles do not require sealing in a water bath. You can leave them in the crock if you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4172.07 Kcal (17468 kJ)
Calories from fat 59.61 Kcal
% Daily Value*
Total Fat 6.62g 10%
Cholesterol 2.7mg 1%
Sodium 209.99mg 9%
Potassium 2726.38mg 58%
Total Carbs 969.36g 323%
Sugars 908.39g 3634%
Dietary Fiber 27.89g 112%
Protein 24.52g 49%
Vitamin C 56.7mg 94%
Iron 5mg 28%
Calcium 634.9mg 63%
Amount Per 100 g
Calories 99.24 Kcal (415 kJ)
Calories from fat 1.42 Kcal
% Daily Value*
Total Fat 0.16g 10%
Cholesterol 0.06mg 1%
Sodium 4.99mg 9%
Potassium 64.85mg 58%
Total Carbs 23.06g 323%
Sugars 21.61g 3634%
Dietary Fiber 0.66g 112%
Protein 0.58g 49%
Vitamin C 1.3mg 94%
Iron 0.1mg 28%
Calcium 15.1mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83.2
    Points
  • 107
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

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