Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own
Amount Measure Ingredient -- Preparation Method
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25 dill-size cucumbers (2 gal.)
2 C. coarse salt
4 1/2 Qt. warm water
1/4 C. alum
1 Qt. vinegar
8 C. white sugar
1/2 Tsp. oil of cinnamon
1/8 Tsp. oil of cloves
Thinly slice cucumbers and soak in a salt brine of the
coarse salt and warm water for 14 days. Place a saucer over
the pickles and weight down. On the 14th day, wash the pickles
3 times in cold water. Add the alum with enough cold water to
cover; replace the saucer and weights; let stand for 1 day.
Next day, wash thoroughly and make a syrup of the remaining
ingredients, being very careful to add no more than 1/8 tea-
spoon oil of cloves. Bring this syrup to a boil and pour over
the pickles. Drain the syrup off each day for 3 days; reheat
and pour over the pickles. The last day, pack the pickles in
jars and heat the syrup boiling hot and add green coloring.
Seal and store.
