Categories: chutney, pickles, relish
Ingredients
- 2 gallons medium-sized cucumbers
- 3 quarts vinegar
- 6-8 cups sugar
- 1 Tbsp. celery seed
- 1 Tbsp. allspice
- 1 oz. alum
- 2 cups salt
Directions
-
1st Day: Select medium-sized cucumbers. Wash them, drain off the water, then cover them with a 10 per cent brine (2 cups salt to 1 gallon water). Let the cucumbers stay in the brine for 7 days. Each day remove any scum that forms on them to prevent spoilage.
-
8th Day: Drain the brine from the cucumbers. Cut them into slices or chunks, cover with boiling water, and let stand.
-
9th Day: Drain the water from the cucumbers, then cover with boiling water to which 1 oz. of alum has been added. Let stand.
-
10th Day: Again drain the cucumbers. Cover with boiling water and let stand until cold, then drain.
- Combine 2 cups of sugar with vinegar and spices, and then heat. Pour the hot syrup over the cucumbers and let stand.
-
11th Day: Drain the pickling syrup from the cucumbers. Add 2 cups of sugar to the syrup, and heat. {our the hot syrup over the cucumbers and let stand.
-
12th Sat: Drain off the pickling syrup. Add 2 cups of sugar, and heat. Pack the pickles into hot jars. Cover with the hot pickling syrup, seal, and process in boiling water for 5 minutes. Remove, cool and store.