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Pickles - Church Pickles Recipe

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This recipe for Pickles - Church Pickles, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vergie Morrow
Added: Thursday, December 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
I.
3 gallons cucumbers, whole
2 quarts water
10 tablespoons canning salt or as much as it takes
to float a raw egg
II.
1/2 gallon white vinegar
1/2 gallon water
1/2 box alum (the size of an egg)
III.
2 quarts white vinegar
1 teaspoon celery seeds
9 pounds (18 cups) sugar
1 tablespoon whole cloves
1 tablespoon whole spice
1/4 cup tarragon vinegar


.

Directions:
Directions:
I.
Soak cucumbers for 1 week in brine (salt) water strong enough to float a raw egg. Remove cucumbers and rinse thoroughly. Cover with cold water and let stand for 2 nights at room temperature. Do not refrigerate. Drain and cut into thick chunks. Put back in container and pour the following mixture over the cucumber chunks.
II.
Boil together the vinegar, water and alum.
Pour hot liquid over cucumbers. Let stand 2 nights; pour off and discard liquid.
III.
Combine the white vinegar, sugar, spices and tarragon vinegar; boil and stir until sugar is dissolved. Pour over pickles and let stand 1 week. Drain liquid into a pan and heat; add pickles, do not cook but heat thoroughly. Place pickle chunks in jars and cover with hot liquid. Clean rim of jar for a good seal and cover with hot lid and jar ring.
Set hot jars on rack, cover with 1 inch of water and boil:
Pints 5 minutes; Quarts - 10 minutes
Remove from hot processing water and place on a cloth out of draft. Let set 24 hours. Make 12 pints.

 

 

 

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