Days 1-7: Wash 3 dozen small cucumbers. Do not peel. Place in crock. Cover with brine-1 pint of salt (do not use iodized) and 1 gallon of cold water. Let stand one week. Weight cucumbers to keep them submerged by using a plate, a ziplock bag of water, or other.
On day 7 day pour off brine. Cover with boiling water that has cooled slightly. Let stand overnight.
Day 8: Drain. Cut in small pieces. Cover with boiling water containing Alum-lump size of walnut (2 tablespoons) and Horse Radish-root size of carrot cut in pieces (2 tablespoons of prepared horse radish may be substituted) that has cooled slightly. Let stand overnight.
Day 9: Pour off brine. Cover with boiling water that has cooled slightly. Let stand overnight.
Day 10: Drain well. Make syrup of *3 pints of apple cider vinegar, *5 quarts sugar, *3 or 4 sticks of cinnamon, *2 tablespoons whole cloves, *2 tablespoons celery seed. Bring all the ingredients to a boil, cool slightly, and pour over pickles. Let stand overnight.
Day 11: Drain syrup from pickles. Bring to a boil, cool slightly, and pour over pickles. Let stand overnight.
Day 12: Drain syrup from pickles. Bring to a boil, cool slightly, and pour over pickles. Let stand overnight.
Day 13: Drain syrup from pickles. Bring to a boil, cool slightly, and pour over pickles. Let stand overnight.
Day 14: Bring pickle syrup mixture to a boil; remove cinnamon sticks;
pack in hot jars, and seal. We use the open kettle method of canning to
seal the jars-meaning the pickles are hot, the jars are hot, and as they
cool the jars seal themselves. If you’re not comfortable with this
method, water bath jars for 10 minutes.
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