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.
- 9 lbs cucumbers
- alum (the size of a walnut)
- vinegar (diluted with an equal part of water)
- 6 cups white vinegar
- 2 cups water
- 6 cups sugar
- 1 ounce cinnamon stick
- 1 ounce whole allspice
- 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).
- Soak for three days in clear water, changing water each morning.
- Add drained cucumbers and alum to diluted vinegar and simmer for two hours (do not boil).
- Heat white vinegar, water, sugar, and spices to the boiling point.
- Drain the cucumbers, place in a large crock and pour hot vinegar solution on them while cucumbers are still hot.
- Place a lid on the crock to retain heat.
- Keep pickles covered with vinegar and they will keep perfectly.
- These pickles may be placed in fruit jars before covering with vinegar.
- Let stand three days before using.