Total Time
Prep 336 hrs
Cook 3 hrs

A very old canning recipe from Libbie's Aunt Viola dated 8-10-74. Libbie is 95 now so this is a pretty old recipe that uses a crock and A LOT of work and boiling. Writing directions as given.

Ingredients Nutrition


  1. Take 75 medium sized cukes to a gallon of water.
  2. Add 1 pint salt (kosher).
  3. Let stand 1 week. (make sure all cukes are submerged or they will spoil; put plate and weight on).
  4. Take out and take 1 tablespoon powdered alum to 1 gallon of boiling water.
  5. Let stand 24 hours.
  6. Pour off and put on 1 gallon clean boiling water.
  7. Let stand 24 hours.
  8. Take out and split and put in 6 cups sugar, 3 pints vinegar, and whole allspice, cinnamon bark, and celery seed, or cinnamon, mustard, allspice and cloves.
  9. Pour this on boiling hot; let stand 24 hours.
  10. Pour this solution off pickles and boil three mornings straight, adding 1 cup sugar each morning (add to pickles).
  11. Boil 3 mornings straight without sugar.
  12. Pack in jars the last morning, pour boiling syrup over and seal.
Most Helpful

My 85 year old Mom has been making these for years. They are a beloved family recipe. She lost here copy in the confusion of my father's death last year and we were so happy to find it here. A pain to make but the best!!!

adiemer July 18, 2013