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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rist Pickles Recipe

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This recipe for Rist Pickles is from The Huhman Family Cookbook , 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:  
2 gallon pickles, sliced thin. Approx. 30 - 35 cucumber
2 cups lime
7 cups vinegar
1 Tablespoon Alum
12 cups sugar
4 sticks cinnamon
Directions:
Directions:
Slice cucumber and place in a large pot. Mix together 8 quarts of water with 2 cups of lime and pour over cucumbers. Let stand for 24 hours.

Drain lime solution and rinse well. Cover cucumbers with cold water and allow to soak 3 hours. Drain.

Combine 1 cup vinegar, T Tablespoon Alum, 2 teaspoons green food coloring (optional) in a pot. Add cucumber slices and water to cover. Place on stove and simmer for 2 hours. Drain.

Make syrup: In a pot combine 6 cups vinegar, 2 cups water & 12 cups of sugar. Bring to boil. Add 4 sticks cinnamon. Pour hot syrup over pickles and let stand overnight.

The next day, drain the syrup into a pot and reheat. Pour hot syrup over pickles and let stand overnight. Repeat this process for 3 days.

To can, drain syrup into a pot and bring to boil. Put pickles in canning jars and cover with hot liquid. Seal
Number Of Servings:
Number Of Servings:
9 Quarts

 

 

 

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