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Prep Time: 20160 Minutes Cook Time: 180 Minutes |
Ready In: 20340 Minutes Servings: 6 |
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A very old canning recipe from Libbie's Aunt Viola dated 8-10-74. Libbie is 95 now so this is a pretty old recipe that uses a crock and A LOT of work and boiling. Writing directions as given. Ingredients:
75 cucumbers |
1 gallon water |
1 pint salt |
1 tablespoon alum, powdered |
1 gallon water, boiling |
1 gallon water |
6 cups sugar |
3 pints vinegar |
1/2 teaspoon allspice, whole |
1/2 teaspoon clove, whole |
1 tablespoon mustard seeds |
1 cinnamon stick |
2 tablespoons celery seeds |
3 cups sugar |
Directions:
1. Take 75 medium sized cukes to a gallon of water.
2. Add 1 pint salt (kosher).
3. Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
4. Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
5. Let stand 24 hours.
6. Pour off and put on 1 gallon clean boiling water.
7. Let stand 24 hours.
8. Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
9. Pour this on boiling hot; let stand 24 hours.
10. Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
11. Boil 3 mornings straight without sugar.
12. Pack in jars the last morning, pour boiling syrup over and seal.
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