Ingredients: |
Ingredients: 3 gallons small cucumbers with peel - ends trimmed, halved, seeded, and cut lengthwise 2 c pickling salt 16 c water 16 c water 1 1/2 tsp. alum 16 c water 16 c water 12 c white sugar 2 tbsp. pickling spice 6 c white vinegar 1 tbsp. green food coloring 16 c water 8 1-qt. canning jars with lids and rings
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Directions: |
Directions:1. Day 1: Place cucumbers in a large (10-qt.) jar or pickle crock. Stir pickling salt and 16 cups water into a large pot, and bring to a boil over medium heat, stirring until salt is dissolved. Pour boiling salt mixture over cucumbers, and cover the crock with a cover or dinner plate 2. Days 2 & 3: Stir pickles and brine once each day. Cover the crock each time. 3. Day 4: Pour off brine. Bring 16 cups of water to a boil, and pour over the pickles. Cover. 4. Day 5: Pour off water from pickles again, and bring alum and 16 cups of water to a boil. Stir until alum is completely dissolved. Pour the boiling water-alum mixture over pickles. Cover. 5. Day 6: In large pot, boil 16 cups of water with the sugar, pickling spice, vinegar, and food coloring. Pour off alum mixture and discard, and pour the boiling sugar mixture over the pickles. Cover. 6. Day 7: Pour off syrup from the pickles, but retain the syrup. Transfer syrup into a large pot, bring to a boil again, and pour over the pickles. Cover. 7. Day 8: Pour off and retain syrup again, and transfer into a large pot. Re-boil syrup over medium heat. Sterilize jars and lids in boiling water for at least 5 min. Pack pickles into hot, sterilized jars, and pour the boiling syrup in, filling jars to within 1/4 inch of the top. Run knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe rims of the jars with moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Add more boiling water if necessary, until the water level is 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. |