Yield: 16 servings
Measure | Ingredient |
---|---|
4 pounds | Cucumbers, Sliced |
1 cup | Salt |
1 gallon | Ater |
1 teaspoon | Alum |
1 tablespoon | Powdered Ginger |
2 cups | Water |
6 cups | Sugar |
1 quart | Vinegar |
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.