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Ingredients
- 2 gallons of cucumbers (8 lbs.) sliced lengthwise with seeds removed
- 1 pint of coarse salt (2 cups) and 1 gallon of boiling water (I normally cover the pickles with boiling water) Note: 16 cups of water to a gallon
- Place cucumbers in crock, add salt and pour water over. Let stand for one week in a fridge.
- After one week, drain pickles and cover with boiling water and let stand for 24 hours.
- Drain pickles.
- Dissolve alum the size of a walnut (a good heaping tablespoon full) in boiling water and cover pickles again. Let stand another 24 hours. Drain well.
- Prepare Dressing (brine) I normally double the recipe to have enough brine at the end.
- 2-1/2 pints white vinegar (5 cups)
- 6 cups white sugar
- Large handful of pickling spice tied in a cheese cloth bag
- Bring to a boil and pour over cucumbers. Let stand for 24 hours.
Preparation
Step 1
Drain brine and boil again and pour over cucumbers for 3 successive days.
On the 4th day pack cucumbers in sterilized jars, bring brine to a boil and pour over pickles. Seal jars.