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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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An easy way to use up all those cucumbers from the garden. Ingredients:
2 gallons pickling cucumbers, cut in spears |
1 gallon water |
2 cups salt |
1 gallon water |
2 tablespoons alum |
6 cups vinegar |
5 cups sugar |
1/8 cup pickling spices |
Directions:
1. Combine cucumbers, water and walt in a large pan; heat to boiling, to dissolve salt.
2. Pour over cucumbers and let set on counter for 7 days. (Use plastic or glass containers.).
3. On the eighth day drain and cover with plain water in same container.
4. On ninth day drain and cover with alum and boiling water.
5. On the tenth day drain and cover with boiling water; cool and drain.
6. Cover with vinegar, sugar, and pickling spice that has been heated to boiling; let set on counter.
7. For next four days drain syrup into pan and add 1 cup more sugar.
8. On the 14th day you can process pickles by canning or keep in the refrigerator indefinitely (years).
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