Crystal Cukes
Submitted by Ang04
Old-fashioned crystal pickles brined for 8 days then boiled in a sweet spiced vinegar syrup until translucent. A heritage canning recipe with cinnamon, allspice, and cloves.
YIELD
16 servingsPREP
30 minCOOK
30 minREADY
8 daysThese aren’t your quick refrigerator pickles. Crystal cukes are a slow, old-timey preservation project that rewards patience with something truly special.
Sliced cucumbers sit in a salt brine for a full 8 days, then get boiled with alum until they turn glassy and translucent. A sweet syrup of sugar, vinegar, cinnamon sticks, whole allspice, cloves, celery seed, and ground ginger finishes the job, infusing each slice with warm spice and tang.
Packed into hot jars and sealed, they’ll keep on the shelf and make a stunning gift for anyone who appreciates the old ways of putting up food.
Kitchen Tips
- The 8-day brine is essential; don’t shortcut it or the cucumbers won’t develop their signature crystal-clear look
- Keep the whole spices in a cloth sack so they flavor the syrup without leaving bits in the finished pickles
- Boil the cucumbers just until they turn transparent and tender; overcooking makes them mushy
- Use proper canning jars and sealing methods for safe shelf storage
Ingredients
Directions
Place the washed and sliced cucumbers in a brine made of the salt and gallon of water.
Let stand in the brine for 8 days. Drain.
Boil cucumbers in enough water to cover the cucumbers and the alum.
Drain again.
Mix the 2 cups of water, sugar and vinegar.
Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack.
Place sack in vinegar mixture.
Bring to a boil with occasional stirring.
Drop in cucumbers and boil until transparent and tender.
Pack into hot quart jars.
Fill jars to top with syrup and seal.
Comments