Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Make Your Own
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Gal. crock
2 Gal. cucumbers -- cut
lengthwise in quarters
2 C. salt (without iodine)
boiling water (enough to cover)
Syrup:
16 C. sugar
10 C. cider vinegar
green food color
1/4 C. pickling spices -- tied
1 In a cloth
water (enough to cover pickles)
Put plate and weight on pickles to keep them under
brine. Cover crock with towel; let stand 1 week, then drain.
Cover with boiling water; let stand 24 hours; drain. Take
about 2 rounded tablespoonfuls powdered alum and dissolve in
enough boiling water to cover pickles. Let stand 24 hours;
drain. (Alum makes pickles crisp.)
Syrup:
Bring to a boil and pour over pickles. Let stand 24
hours; drain and save syrup. Reheat syrup each day for 3 days
and pour over pickles. Let stand 24 hours each time. Will
keep in the crock or may be canned.
