Total Time
216hrs
Prep 216 hrs
Cook 0 mins

A fermented pickle from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Split cucumbers once, lengthwise and soak for three days in salt water strong enough to float an egg (1 part salt to 9 parts water).
  2. Soak for three days in clear water, changing water each morning.
  3. Drain.
  4. Add drained cucumbers and alum to diluted vinegar and simmer for two hours (do not boil).
  5. Heat white vinegar, water, sugar, and spices to the boiling point.
  6. Drain the cucumbers, place in a large crock and pour hot vinegar solution on them while cucumbers are still hot.
  7. Place a lid on the crock to retain heat.
  8. Keep pickles covered with vinegar and they will keep perfectly.
  9. These pickles may be placed in fruit jars before covering with vinegar.
  10. Let stand three days before using.

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