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Total Time
336hrs
Prep 336 hrs
Cook 0 mins

This is not my recipe. Found it on Key Gourmet by Softkey.

Ingredients Nutrition

Directions

  1. 1ST DAY: Dissolve salt in 1 gallon boiling water.
  2. Pour over cucumbers and let stand overnight.
  3. 2ND DAY: Pour off salt water.
  4. Add 1 gallon boiling water mixed with alum.
  5. Let stand overnight.
  6. 3RD DAY: Pour off alum water.
  7. Add 1 gallon clear boiling water.
  8. Let stand 24 hours.
  9. 4TH DAY: Boil 1 gallon vinegar and spices wrapped in cloth bag.
  10. Boil 15 minutes and pour over drained cucumbers.
  11. Let stand 9 days moving spice bag around each day.
  12. 13TH DAY: Slice or cut pickles and layer alternately with sugar until all sugar is used.
  13. Let stand overnight.
  14. 14TH DAY: Can.
  15. (Sugar will pull juice out of cucumbers and make a syrup.) Recipe calls for unsealed pickles; however, I heat the syrup and pickle slices and pack them in hot jars.
  16. I store these in refrigerator.
Most Helpful

5 5

These are fantastic!! My mom has made these for years. My husband eats them like candy. I think tuna salad isn't tuna salad without them. The same goes for potato salad.