Grandma LaVonne's Christmas Pickles

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READY IN: 192hrs
YIELD: 8-10 jars
UNITS: US

INGREDIENTS

Nutrition
  • 14 -16
    medium sized cucumbers
  • 1 12
    teaspoons alum
  • 1
    quart vinegar
  • 8
    cups sugar
  • 2
    tablespoons pickling spices
  • food coloring, green
  • food coloring, red
  • 2
    sticks cinnamon (for red pickles only)
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DIRECTIONS

  • Day 1: Wash cucumbers and place in a crock.
  • Cover with boiling water 2 times a day for 2 days.
  • Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
  • Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
  • Cover with this syrup for four days. Reboil two times a day.
  • Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.
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