Yield: 16 servings
|4 pounds||Cucumbers, Sliced|
|1 tablespoon||Powdered Ginger|
|1 tablespoon||Cinnamon Sticks, Broken|
|1 tablespoon||Whole Celery Seed|
|1 tablespoon||Whole All Spice|
|1 tablespoon||Whole Cloves|
Place the washed and sliced cucumbers in a brine made of the salt and gallon of water. Let stand in the brine for 8 days. Drain. Boil cucumbers in enough water to cover the cucumbers and the alum. Drain again. Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack.
Place sack in vinegar mixture. Bring to a boil with occasional stirring. Drop in cucumbers and boil until clea, transparent and tender. Pack into hot quart jars. Fill jars to top with syrup and seal.