Crispies' Pickles
Yield
1 batchPrep
30 minCook
2 hrsReady
15 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | each |
cucumbers
|
|
| 2 | cups |
kosher salt
|
|
| 4 ½ | quarts |
water
warm |
*
|
| ¼ | cup |
alum
|
* |
| 1 | quart |
vinegar
|
*
|
| 8 | cups |
sugar
white |
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | each |
cucumbers
|
|
| 473 | ml |
kosher salt
|
|
| 4.5 | quarts |
water
warm |
*
|
| 59 | ml |
alum
|
* |
| 0.9 | l |
vinegar
|
*
|
| 1.9 | l |
sugar
white |
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
cloves
|
|
Directions
Thinly slice cucumbers and soak in a salt brine of the coarse salt and warm water for 14 days.
Place a saucer over the pickles and weight down.
On the 14th day, wash the pickles 3 times in cold water.
Add the alum with enough cold water to cover; replace the saucer and weights; let stand for 1 day.
Next day, wash thoroughly and make a syrup of the remaining ingredients, being very careful to add no more than ⅛ tea- spoon oil of cloves.
Bring this syrup to a boil and pour over the pickles.
Drain the syrup off each day for 3 days; reheat and pour over the pickles.
The last day, pack the pickles in jars and heat the syrup boiling hot and add green coloring.
Seal and store.
