(It’s that time of year. Fresh cucumbers from the Farmers Market!)
1 peck cucumbers
2 cups salt
1/4 pound alum
1 quart vinegar
5 cups sugar
5 (additional) cups vinegar
1/2 cup mixed pickling spice
Follow directions for water amount.
First Day: Cut 1 peck cucumbers. Cover with clear water and soak 24 hours in a crock or churn (not metal).
Second Day: Drain water off cucumbers. Add two cups salt. Cover with boiling water. Stir to be sure salt is melted. Allow to set overnight.
Third Day: Drain off salt water. Heat enough water to cover cucumbers. Add 1/4 pound alum. Let set overnight.
Fourth Day: Drain off alum water. Bring 1 quart vinegar and 4 quarts water to boiling. Pour over cucumbers. Let set.
Fifth, Sixth and Seventh Days: Drain and re-boil vinegar solution and pour over cucumbers. Let set all night each night.
Eighth Day: Drain well and pack in clean, sterilized jars. Boil together 5 cups sugar, 5 cups vinegar, 1/2 cup mixed pickling spices. Pour over pickles while boiling hot and seal.
You cannot buy pickles this good.