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Ингредиенты
- 1 gal medium cucumbers Warm water
- 8 c. granulated sugar (divided)
- 1 quart distilled white vinegar
- 2 Tbsp. canning or possibly pickling salt
- 1/3 c. pickling spices
- 1 x heaping tsp. alum (see note)
- 1 x heaping tsp. grnd turmeric
Инструкции
- Place the cucumbers in a large container. Cover with warm water and let sit overnight. Repeat this process for 2 more days (draining off cold water, covering with warm water and leaving till next day).
- On the fourth day, drain off the water and cut the cucumbers into 1/2 inch chunks.
- In a nonaluminum pot, combine 4 c. of the sugar with the vinegar, salt, pickling spices, alum and turmeric. Pour this warm syrup over the cucumber chunks and let sit over night.
- On the fifth day, drain the syrup into a large nonaluminum pot. Add in 2 c. of the sugar, heat the syrup to dissolve the sugar, then pour the warm syrup over the pickles.
- On the sixth day, drain the syrup into a large nonaluminum pot. Add in the remaining 2 c. of the sugar, heat the syrup to dissolve the sugar, then pour the warm syrup over the pickles. Let mix sit overnight.
- On the seventh day, wash 10 pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- Pack the pickles into the jars. Reheat the syrup and ladle the warm syrup into 1 jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet).
