16 Day Pickles

Recipe by Kaykwilts
READY IN: 45mins
YIELD: 8 quarts
UNITS: US

INGREDIENTS

Nutrition
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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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