16 Day Pickles
Ready In: 45 mins
Yields: 8 quarts
Ingredients
- 2 gallons cucumbers
- 1 tablespoon alum
- 1 cup pickling salt
- 10 lbs sugar
- 2 quarts white vinegar
- 3 tablespoons pickling spices
- 2 cinnamon sticks
Directions
- Wash cucumbers.
- Cover with salt water (1 cup pickling salt to 1 gallon water).
- Let stand for a week.
- Keep scum off daily.
- Make sure pickles stay under water.
- Drain and cover with boiling water.
- Leave 24 hours.
- Drain, cut into slices and cover with boiling water again.
- Add 1 large tablespoon of alum.
- Let stand three days.
- Drain.
- Cover with boiling water again.
- Let stand overnight.
- Drain.
- Cover with syrup for four days.
- Syrup: 10 pounds of sugar, 2 quarts white vinegar, 3 tablespoons of Picking spice, a couple of sticks of cinnamon.
- Tie in a cheesecloth bag.
- Drop in sugar mixture and bring to a boil.
- Drain syrup and heat to boiling.
- Pack in hot jars on 4th day.
- Pour syrup over pickles and seal jars.
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