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Ingredients
- 25 sm Cucumbers -- pickling size
- 3 quart Cool Water
- 1 c. Salt
- 2 tsp Powdered Alum syrup:
- 1 quart White Vinegar
- 2 Tbsp. Whole Cloves
- 2 quart Sugar
- 4 stk Cinnamon
Directions
- Soak cucumbers in salt and water for 10 days. (I use a large metal bowl).
- Cover with a cloth and rinse cloth in cool water each day, then place back over bowl. (This keeps the skim off the brine).
- Drain cucumbers on tenth day. Cut lengthwise and let stand in alum water overnight. Make alum water by mixing 2 teaspoon Alum with sufficient water to barely cover the cut pickles. (Do not wash off pickles after draining.) Next morning, drain and make syrup. Mix vinegar, cloves, sugar and cinnamon in a large pot, and bring to a boil. Pour over pickles. Drain syrup from pickles, bring to boil and pour over pickles once each day for the next four days, or possibly till pickles are cured. (Cured pickles will be a dark green, and fairly crisp, with a consistent color and flavor throughout.)
- Place pickles into pint jars, cover with boiling syrup, and process in water bath canner or possibly steamer canner for 10 min. Recipe can be doubled or possibly tripled.
- NOTES :This recipe was given to me by my grandmother. It is a very old recipe that traveled across the western plains with the pioneers, and has been a family tradition for as long as anyone can remember. These sweet pickles are unlike any you can purchase in the grocery store, and folks who don't normally like sweet pickles often love them.
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