Pantry Sweet Pickles - cooking recipe

Ingredients
    16 lb. 6 to 7-inch cucumbers
    pickling salt
    pickling spices, as desired
    1 box alum
    1 gal. apple cider vinegar
    10 lb. sugar
Preparation
    Wash
    cucumbers
    and
    put
    in a 4 or 5 gallon
    crock or granite
    pan.
    make
    a
    strong
    solution of salt water, strong enough
    to\tfloat
    an egg (takes about 1 cup salt per gallon). Make
    enough
    to cover cucumbers.
    Place large plate over them and keep well
    covered\tfor 14 days (stir several times during the
    14 days).
    Take
    out of brine.
    Wash and slice and cover with
    alum water
    overnight
    (1
    box alum and enough water to cover).\tTake out and rinse, then soak 6 hours in apple cider vinegar.
    Drain. Put
    a
    layer of cucumbers, a layer of sugar until all is used. The sugar makes the syrup which will cover the cucumbers.

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