Gallon Jar Pickles from West Virginia Recipe
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Category: |
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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
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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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