ICICLE PICKLES

By Sube

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.