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Thursday, June 9, 2011

Memma's Down Home Cooking - Never Can Sweet Cucumber Pickles

1 peck fresh cucumbers
2 tbs salt
2 boxes powdered alum
5 quarts full strength apple cider vinegar
10 tbs sugar
1 box pickling spices

Put whole cucumbers in stone churn or glass jar.  Dissolve salt in enough cold water to cover cucumbers.  Put saucer over cucumbers to weigh down then cover with cloth.  Let stand two weeks.  Remove cloth and saucer.   Slice as you wish.  Can be cut into chunks, slices or strips.  Put cut up cucumbers back into the churn.

Dissolve alum in cold water - enough to cover cucumbers.  Let stand 24 hours.  Add vinegar.  Let stand 24 hours.  Pour off and throw away the liquid.  Put a layer of cucumbers and a layer of sugar ending with a layer of sugar.  Add spices last.  Let stand 2 to 3 weeks before eating.  Cover jar good and use pickles as needed.  They will keep in the churn/jar.  This makes about 2 gallons of pickles.

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