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Some directions seem to be missing. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 gal |
Medium Pickling
Cucumbers
Can use larger cucumbers if desired. |
- Wash and cut cucumbers into slices 1/2 inch thick.
- Cover with brine made of 1 gal water and 1 C salt
- Let stand for 4 days
- On the fifth day drain off brine and wash
- Cover with 1 gal water and 1 Tbsp alum (heaping)
- Let stand overnight
- Next day, drain off and put drained cucumbers in
kettle and add 1 gal water and ginger
- Boil 10 minutes.
- While boiling, fix syrup using last five
ingredients. Spice should be tied in a cloth.
- Cook until it boils and is clear.
- At the end of 10 minutes, drain and pour syrup
over pickles.
- Boil until transparent and seal in jars.
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| 1 C |
Pickling Salt |
| 3 gal |
Water |
| 1 Tbsp |
Alum (heaping) |
| 1 Tbsp |
Ginger
(heaping) |
| 1/2 Box |
Pickling Spice |
| 8 C |
Sugar |
| 5 1/2 C |
Vinegar |
| 2 2/3 C |
Water |
| 1 tsp |
Celery Seeds |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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