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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Gallon Jar Pickles from West Virginia Recipe

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This recipe for Gallon Jar Pickles from West Virginia is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:

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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