Prep 168 hrs
Cook 30 mins
A sister-in-law's mother gave me this recipe and everyone who has tried them wants to take a jar home. Great in tuna salads, on crackers, or just a great snack. (Best pickles anywhere)...They are worth the wait!
- 1 cup canning salt (maybe more..enough to float an egg in the water)
- 3 cups vinegar
- 1 1⁄2 cups water
- 5 lbs sugar (minus 1 cup of sugar)
- 2 tablespoons ginger
- 2 teaspoons celery seeds
- 2 tablespoons cinnamon sticks (broken into small pieces)
- Cut 1 gallon of cucumbers paper thin (I use the Vidalia Slice Wizard).
- In a very large container (2 gallon crock) fill with 1 gallon of water.
- Adding enough canning salt to float an egg in the water, then add your slices.
- Cover and let them stand one week, stirring every day.
- On the seventh day, drain.
- Cover slices in hot water with alum (1.9 oz entire container). Simmer 10 minutes, drain water.
- Cover with water again, adding 2 tablespoons of ginger, simmer 10 minutes then drain.
- Add: 3 cups of vinegar, 1 1.5 cups of water, 5 pounds of sugar minus 1 cup of sugar, 2 teaspoons of celery seed and 2 tablespoons of small pieces of cinnamon stick.
- Cover and simmer until pickles look glossy. Put in jars, (boiling lids only), place lds on jars and as you know -- listen for the POP!