Directions: |
Directions:Clean cucumbers. In a crock or plastic bucket, soak cucumbers in salt brine strong enough to float an egg, for 2 weeks. Be sure the cucumbers are totally immersed in the brine. You should have the brine at least 6 inches above the cucumbers. To keep cucumbers covered in brine place a plate on top with a weighted can or jar. The cucumbers will expand so if they don't stay covered in brine, you may have to add more salt water brine, so works best if you have enough over the cucumbers to start.
There will be mold that forms on the top, leave it be. At 2 weeks, skim the mold off and discard. Remove the cucumbers from the brine, wash well. It will take a lot of rinsing to remove the salt. Slice into slices. Soak in water for 2 hours to remove salt. Drain water and repeat this process several times until the pickles are no longer salty.
Drain the water and soak the cucumbers in cold water with 1-2 Tablespoons of alum for a few hours or better overnight. Drain water and wash cucumbers again and drain well. Return to bucket.
In pan on top of stove, mix sugar and vinegar. In a cheesecloth or old towel. place cinnamon sticks, cloves and mace. Place this in the pot with the syrup. Bring to a full boil. May add food coloring if desire. Pour the hot syrup over the pickles, covering completely. You may need to make more syrup depending on the amount of pickles. Let sit overnight, repeat this process for 3 more days. On the 4th day put into jars, seal and process for 10 minutes in hot water bath. |