Yield: 6 Servings
|75 \N||Cucumbers; 4-5 inches long or-|
|2 gallons||Smaller cucumbers|
|\N \N||Powdered alum|
|\N \N||Pickling spice|
|\N \N||Celery seed|
Place cucumbers in large crock. Do not use metal container. Make a brine of 2 cups salt to 1 gallon water. Boil and pour over cucumbers. Let stand 1 week. (In hot weather, skim daily). Drain and cut in chunks. For the next 3 mornings, make a boiling solution of 1 gallon water 1 tablespoon powdered alum. Drain first solution and pour water-alum solution over cucumbers.
Make a fresh solution each day. On the 4th day, drain and discard alum water. Boil 6 cups vinegar, 5 cups sugar, ⅓ cup pickling spice and 1 tablespoon celery seed; pour over cucumbers. On 5th day, drain, reserve liquid and add 2 cups sugar. Heat liquid again to boiling and pour over cucumbers. On 6th day, drain and reserve liquid; add 1 cup sugar. Heat to boiling. Pack pickles into sterilized jars. Cover with boiling liquid to within ½ inch of jar top. Seal at once. Delicious! MRS ED WALLACE (DORIS)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .