"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Cucumber Pickles Recipe

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This recipe for Cucumber Pickles, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Hilliard (Lawrence's mother)
Added: Friday, April 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
16 lbs. cucumbers
2 boxes salt
1 1/2 oz. alum
1 gal. vinegar
10 lbs. sugar
1 box (1 1/4 oz.) pickle spice

Directions:
Directions:
Wash cucumbers. Soak whole cucumbers in brine to cover. Make brine by adding salt to water until an uncooked egg will float to top. It will take about 2 boxes of salt. If you use a 5 gallon container, fill slightly over half with water and add your salt. This works out just about right when you add your cucumbers. Soak for 14 days. Put weight such as plates on top of cucumbers to keep them under water. After 14 days, remove cucumbers from brine and rinse in clear water. Slice cucumbers in 1/2 inch slices. Put in clear water to which alum has been added. Let stand overnight. Remember to weight them down. Next morning, drain and rinse in clear water and put back into container. Cover with one gallon or more vinegar. Let soak for 6 hours. Pour off and discard vinegar. Pack cucumbers, sugar and pickling spice in a large container in layers. Put a layer of cucumbers, a sprinkle of spice and a layer of sugar until all is used. Cover. In a few days, enough syrup will form to cover pickles. You can use any large container to make and store the pickles.

Personal Notes:
Personal Notes:
These pickles do not have to be sealed. They will keep for about 1 year.

 

 

 

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