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Add a photoServings: 1
Ingredients
- 2 c. salt
- 1 gal boiling water
- 2 gal small cucumbers, quartered lengthwise
- 1 1/2 Tbsp. alum
- 2 quart white vinegar
- 1 gal sugar
- 2 ounce pickling spice
- 2 stk cinnamon
Directions
- Add in salt to boiling water and pour over pickles. Let stand 1 week. Stir once every day. Drain; then cover with boiling water. Let stand 24 hrs.
- Then drain and cover with fresh boiling water to that alum has been added. Let stand 24 hrs and drain.
- Juice:Mix juice ingredients, bring to boil and pour over pickles. For 3 mornings, drain juice, reheat to boiling and pour over pickles. The 4th morning, heat juice and pickles to simmering (don't boil). Pack loosely in jars and seal.
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