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Grandma Leora's Tongue Pickles Recipe

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This recipe for Grandma Leora's Tongue Pickles is from From the Recipe Box of Leora Collins, 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:  
20 lbs ripe yellow cucumbers (12-15)
1/2 cup salt dissolved in 1 gallon water
2 tsp alum dissolved in 2 qts water

Syrup:
3 cups cider vinegar
3 cups white sugar
4 cups dark brown sugar
1/2 tsp ginger
1 tsp cloves
1/2 tsp pepper
1 tsp salt
1 tsp cinnamon
Directions:
Directions:
1. Peel, scoop out seeds, and clean large, ripe yellow cucumbers until you have 10 lbs.
2. Soak the cucumbers overnight in a solution of salted water (1/2 cup salt to 1 gallon water).
3. Rinse and drain and then cut into serving size pieces.
4. Soak again for 2 hours in alum water mixture. (2 tsp alum in 2 qts water).
5. Drain, rinse in fresh water, and drain again.
6. Boil up the syrup for 15-20 minutes with the cucumbers cut to serving size. Watch it closely because it will boil over. Boil until cucumber are beginning to look transparent.
7. Let set overnight in hot syrup. Don't overcook, or they will be mushy.
8. Place pickled warm cucumbers into sterilized warm jars.
9. Boil only syrup again and add to the jars filling them within 1/2" of top.
10. Place jar lids on and tighten. Turn upside down on a towel and place another towel over jars so they will cool down slowly.
11. If jars aren't sealed correctly, they will leak. Simply tighten lids more, turn over again to check for leaks. Let jars cool bottom side up.
12. Wait about 2 weeks from canning to open and enjoy pickles.
Number Of Servings:
Number Of Servings:
8 pints

 

 

 

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