Ingredients
- 1 gal Medium Pickling Cucumbers Can use larger cucumbers if desired.
- 1 cup Pickling Salt
- 3 gal Water
- 1 tbsp Alum heaping
- 1 tbsp Ginger heaping
- 1/2 box Pickling Spice
- 8 cups Sugar
- 5 1/2 cups Vinegar
- 2 2/3 cups Water
- 1 tsp Celery Seed
Servings:
Instructions
- Wash and cut cucumbers into slices 1/2 inch thick.
- Cover with brine made of 1 gal water and 1 C salt
- Let stand for 4 days
- On the fifth day drain off brine and wash
- Cover with 1 gal water and 1 Tbsp alum (heaping)
- Let stand overnight
- Next day, drain off and put drained cucumbers in kettle and add 1 gal water and ginger
- Boil 10 minutes.
- While boiling, fix syrup using last five ingredients. Spice should be tied in a cloth.
- Cook until it boils and is clear.
- At the end of 10 minutes, drain and pour syrup over pickles.
- Boil until transparent and seal in jars.
Recipe Notes
Some directions seem to be missing.
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