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Pickles & Preserves

Crystal Pickles

Cucumbers brined two weeks, crisped overnight in alum water, then steeped four mornings in spiced vinegar syrup before sealing.

Not this recipe — add a photo of yours.Photo: Ganesh Mohan T (CC BY-SA 4.0, via Wikimedia Commons)

Source
Maria Remmenga - Lavina Schwaninger - Shirley Topp

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 25 dill size cucumbers
  • 1 quart salt
  • 1 gallon water
  • 2 teaspoons alum
  • 1 quart vinegar
  • 2 quarts sugar (less if desired, not so sweet)
  • 2 sticks cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon nutmeg

Directions

  1. Cover cucumbers with brine (1 quart salt, 1 gallon water). Let stand 2 weeks, skimming every day.
  2. Drain and wash, then cut into thick slices. Cover with cold water to which 2 teaspoons alum have been added. Soak 24 hours, then drain and wash.
  3. Make a syrup of the vinegar, sugar, cinnamon, cloves, and nutmeg. Tie spices in a bag if you wish them separate.
  4. Pour syrup over pickles; reheat syrup and pour over pickles 3 more mornings.
  5. Pack pickles in jars the 4th morning and seal.

Notes

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