Recipe By : Geneva
Serving Size : 1 Preparation Time :0:00
Categories : Canning, Preserves, Etc.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon thinly sliced cucumbers
1 cup pickling salt
1 tablespoon alum
1 tablespoon ground ginger
SYRUP
6 cups sugar
2 cups water
1 tablespoon salt
4 cups vinegar
1 teaspoon celery seed
1 bag pickling spices (size of a walnut)
Soak thinly sliced cucumbers in a gallon of water and the 1 cup pickling
salt for 5 days. Stir everyday. After 5 days, drain and add fresh water
and the 1 tablespoon alum. soak overnight. Next morning drain and
rinse. Bring the cucumbers to a boil in fresh water and cook 10 minutes
with 1 tablespoon ginger. Drain and rinse. Make the syrup. Place the
pickling spices in cheesecloth and tie up and place in the syrup. Let
the syrup come to a boil and add cucumbers and boil 20 minutes. Remove
the pickling spice bag and bottle while hot.
