I love these pickles. Even now every time I eat one it takes me back to my childhood and watching my grandma make these ... and of course eating them. Everything is better with these pickles. I've made them before and although time-consuming, they are amazing! You will need an old pickling crock to make these. One like this. Usually they can be found at ACE Hardware stores. This one is an old one that was given to me by my aunt.
2 gallons cucumbers (small ones are best)
Mix one pint of canning salt with a gallon of water and bring to a boil. Place cucumbers t in a large pickle crock and cover with the boiling salt water. Let stand one week in a cool place.
On the 8th day:
2 gallons cucumbers (small ones are best)
Mix one pint of canning salt with a gallon of water and bring to a boil. Place cucumbers t in a large pickle crock and cover with the boiling salt water. Let stand one week in a cool place.
On the 8th day:
Drain and cover with boiling water.
On the 9th day:
Slit cucumbers lengthwise and cover with hot alum water (hot alum water - 7 level teaspoons alum to 1 gallon of water)
On the 10th day:
Drain and cover with boiling water.
On the 11th day:
Drain. In a large pan combine 3 quarts of vinegar, 7 cups of sugar, 1 Tablespoon mixed pickling spices. Heat all to a boil and pour over pickles
On the 12th day:
Drain and reserve liquid. Add 4 cups of sugar to the liquid and boil again. Pour over pickles
On the 13th day:
Drain reserving liquid. Add 4 cups of sugar to the liquid and boil again. Pour over pickles.
On the 14th day:
Put in clean, sterile jars. Place sterile lids on. Remove air bubbles with a plastic knife. Clean the rims of jars with a paper towel. Put in a water bath for a 30 min. Boil making sure jars are covered by at least 1 inch of water. Remove to a towel and let cool for 24 hours.
On the 9th day:
Slit cucumbers lengthwise and cover with hot alum water (hot alum water - 7 level teaspoons alum to 1 gallon of water)
On the 10th day:
Drain and cover with boiling water.
On the 11th day:
Drain. In a large pan combine 3 quarts of vinegar, 7 cups of sugar, 1 Tablespoon mixed pickling spices. Heat all to a boil and pour over pickles
On the 12th day:
Drain and reserve liquid. Add 4 cups of sugar to the liquid and boil again. Pour over pickles
On the 13th day:
Drain reserving liquid. Add 4 cups of sugar to the liquid and boil again. Pour over pickles.
On the 14th day:
Put in clean, sterile jars. Place sterile lids on. Remove air bubbles with a plastic knife. Clean the rims of jars with a paper towel. Put in a water bath for a 30 min. Boil making sure jars are covered by at least 1 inch of water. Remove to a towel and let cool for 24 hours.
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