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Ingredients
- 7 Pounds Pickling Cucumbers, Small Whole
- 1 Cup Apple Cider Vinegar
- 6 Cups Water
- 2 Cups Apple Cider Vinegar
- 5 Cups Sugar
- 2 Tablespoons Alum
- 1 Pint of Apple Cider Vinegar
- 1 Tablespoon Whole Allspice
- 1 Tablespoon Whole Cloves
- 1 Cinnamon Stick
- 1 Tablespoon Celery Seed
Directions
- Place cucumbers in salt water. The ratio should be dense enough to float an egg
- Let stand for three days
- Put in clear water for two days, and change the water every day
- On the sixth day, drain pickles
- Cut pickles and put them into a large pot
- Add one cup of vinegar and six cups of water. Repeat until cucumbers are covered
- Add alum (the size of a walnut is what the original recipe says)
- Simmer altogether very slowly for 2 hours
- Drain cucumbers and pack into jars
- Make syrup using one pint of vinegar, 5 cups of sugar, allspice, cloves, cinnamon, and celery seeds
- Boil for three minutes, then pour over pickles
- Seal jars and process in a boiling water bath for 10 minutes
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