Crunchy Cucumber Pickles

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READY IN: 1512hrs
YIELD: 12 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Day 1.
  • Use large, even yellow cucumbers, peel and remove seeds.
  • Need 7 pounds after this is completed.
  • Cut lengthwise strips, seal 24 hours in 2 gallons of water and 2 cups pickling lime.
  • Day 2.
  • Rinse out of lime water then soak for 6 hours in 2 gallons water with 3 ounces alum.
  • Then rinse and soak 6 hours in clear water.
  • Make syrup of 2 quarts white vinegar, 12 cups sugar, celery seed, 2 quarts water, mixed spices, and salt.
  • Boil and pour over cucumbers and let stand overnight.
  • Day 3.
  • Cook until sticks are clear then put in jars and seal in water bath for 25 minutes.
  • **Allow jars to set for at least 2 months for flavor to go through pickles. Refrigerate prior to serving.
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