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Gallon Jar Pickles from West Virginia Recipe

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This recipe for Gallon Jar Pickles from West Virginia, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Saturday, May 3, 2008


Small cucumbers, enough to fill a gallon jar

4 Tbsp. pickling salt
4 Tbsp. pickling spice
4 Tbsp. alum
4 c. apple cider vinegar
12 whole cloves

6 c. sugar
9 Tbsp. water


Wash and cut off ends of small to medium cucumbers. Pack in a gallon jar.

Add other ingredients and enough cold water to come within 1" of top of jar. Put lid on and set aside (at room temperature) for a minimum of two months (a year is all right).

After the minimum 2-month waiting period (or longer), drain off the vinegar mixture and rinse the cucumbers. Trim ends, slice in circles and put back in clean jar. Add sugar and 9 Tbsp. water. Roll the jar to mix well until the sugar dissolves. (I add this sugar gradually as I am filling the jar. Then I leave the jar on the counter (on its side) and turn it over frequently as I go by.)

After the sugar has dissolved, put the jar in the refrigerator overnight and then they are ready to eat. Store refrigerated.

This is the easiest pickle recipe I know. Really delicious, and very crisp. You can cut the recipe in half and make them in a half gallon jar.




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