Crisp cucumber pickles
Servings: 13
Ingredients
- 0.5 bushel cucumbers, sliced
- 5.0 quarts salt water (1 cup salt to 1 gallon water)
- 3.0 large tbsp alum
- 3.0 quarts water (for alum mixture)
- 3.0 quarts vinegar (for alum mixture)
- 9.0 lb sugar
- 3.0 pints vinegar (for syrup)
- 2.0 oz stick cinnamon
- 0.75 box whole cloves, tied in cloth
Directions
- 1. Soak sliced cucumbers in salt water for 3 days, then drain.
- 2. Cover with fresh water and let stand 1 day.
- 3. Mix alum, water, and vinegar, pour over pickles, and let stand 3 days.
- 4. Lift pickles out of brine.
- 5. Make a syrup with sugar, vinegar, cinnamon, and cloves, boiling for 11 minutes.
- 6. Pour syrup over pickles and let stand 1 day.
- 7. Reheat syrup each morning for 3 days.
- 8. On the last morning, pack pickles into jars, pour hot syrup over them, and process in a boiling water bath for 5 minutes.