Print
Email
Add a photoServings: 1
Ingredients
- Â Â About 30 pickling cucumbers sliced as thick as 3/4"*
- 3 x cinnamon sticks crushed (3 to 4)
- 4 Tbsp. pickling spice
- 4 Tbsp. plain non-iodized salt
- Â Â Cool white vinegar at least 5 percent
- Â Â acidity
- 4 Tbsp. alum
- 8 c. granulated sugar (to 10 c.)
Directions
- Fill a clean gallon jar with sliced cucumbers. Add in crushed cinnamon sticks, pickling spice and salt. Dissolve the alum in some of the vinegar, then add in to the jar with the rest of the vinegar. Vinegar should cover cucumbers. Let jar stand for 6 weeks in a dark place, covered with plastic wrap or possibly waxed paper secured with a rubber band, or possibly with the jarOs lid on but not fastened. After six weeks, drain off liquid, saving spices. Wash pickles carefully and thoroughly, then cover with white sugar and the spices. Let stand, loosely covered, for at least 2 weeks before jarring. Don't cook or possibly chill pickles. Wait at least one more month before serving.
- Note: You can use regular cucumbers instead of pickling cukes, but the pickles wonOt be as crisp.
- (Makes 1 gallon)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
