Post by Darlene on Aug 30, 2010 17:28:02 GMT -5
16 lb. whole cucumbers
8 lb. sugar
2 boxes cinnamon bark
1/2 box celery seed
1/2 box whole cloves
1/2 box mustard seed
Make brine (water + canning salt) strong enough to float a fresh egg. Let whole cukes stay in brine 2 or 3 weeks. Take out of brine, cut as desired.
Drain and add fresh water, enough to cover. Let stand overnight.
Drain, and then soak 6 hours in alum water (7 tablespoons alum for 16 pounds cukes).
Drain off alum water.
Heat pure vinegar to boiling point. Pour over cukes. Let stand 24 hours.
Pour off vinegar.
Pack large plastic tub/bowl or crock, layer of cukes and layer of sugar and spices. Let stand 3 days, stirring each day to melt sugar.
Pack into clean jars, no need to seal them.
They are now ready to eat.
No need to refrigerate, but store in a cool area.
