Yield: 20 servings
|3 pounds||Pickling Cucumbers|
|8||All Spice Balls|
Wash cucumbers and put in jars whole. Cover with cold brine and store until ready to use. When ready, drain pickles and cut into pieces.
Cover with boiling water and ¼ t alum, let stand until cool.
Drain. Put pickle spices in a cloth bag and boil in syrup mixture.
Pour hot syrup on pickles and let stand in open jars for 2 days.
Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool.