Sunday, November 25, 2007


These pickles are beastly to make. It takes almost three weeks, four if you are absent minded and brine them for three weeks like I did this year. A mold grows on top of the water and you might be tempted to throw the whole mess over the back fence. Skim the mold off--you're going to wash the pickles good anyway. My son-in-law and one of my daughters-in-law love these pickles and what better way can I say, "I love you" than to make a case of these for Christmas for them? So I did.

Put whole small pickling cucumbers in salt water with enough pickling salt to float an egg. (When we were vegan I borrowed an egg from the Cox's and then returned it.) Cover and sink so completely emerged for two weeks. (I put a plate on top of the cucumbers and put a bottle full of water on top to hold the plate under the water.) Keep in a cool room.

After 2 weeks pour off and discard the salt water and cut cucumbers in ½ inch chunks. You will find an occasional pickle that has gone soft. Throw those away. Soak overnight in a solution of one gallon water and 1 Tbs. alum. The following day pour off solution and discard.

Four day process:
1st day
6 cups sugar
1 quart apple cider vinegar
2 sticks cinnamon
1 whole clove
Boil four minutes, pour over cucumbers.

2nd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.

3rd day
Pour solution off. Add 1 cup sugar. Boil and pour over cucumbers.

4th day Pour solution off. Pack cucumbers into sterilized bottles, boil juice, pour over cucumbers, put lids and rings on and put in a steam canner for 10 minutes. Turn upside down on a paper towel and leave overnight.

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