You do a little something to these cucumber pickles every day for 7 days, then process and can them on day 8. They are pickled in a 10-quart jar or crock.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
78 Calories
Recipe Instructions
Step 1
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Step 2
Day 1: Place cucumbers into a large (10-quart) jar or pickle crock; set aside. Add pickling salt to a large pot; stir in 16 cups water or enough to cover cucumbers. Bring to a boil over medium heat, stirring until salt is dissolved. Pour boiling salt mixture over cucumbers, then cover the crock with a lid or dinner plate.
Step 3
Days 2 and 3: Stir pickles and brine once each day. Cover the crock each time.
Step 4
Day 4: Pour off brine. Bring 16 cups water to a boil in a medium pot; pour over pickles. Cover.
Step 5
Day 5: Pour off water from pickles. Add alum to a medium pot; pour in 16 cups water and bring to a boil. Stir until alum is completely dissolved. Pour boiling water-alum mixture over pickles. Cover.
Step 6
Day 6: Pour off water-alum mixture from pickles. Combine 16 cups water, sugar, vinegar, pickling spice, and food coloring in a medium pot. Bring to a boil, then pour over pickles. Cover.
Step 7
Day 7: Pour off syrup from pickles, but retain syrup and transfer to a large pot. Bring to a boil and pour over pickles. Cover.
Step 8
Day 8: Pour off and retain syrup again, transferring to a medium pot. Reboil syrup over medium heat. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack pickles into the hot, sterilized jars and pour in boiling syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Step 9
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 15 minutes.
Ingredients
2 tablespoons pickling spice
16 cups water
12 cups white sugar
2 cups pickling salt
6 cups white vinegar
1 tablespoon green food coloring
8 1-quart canning jars with lids and rings
10 pounds cucumbers with peel - ends trimmed, halved, seeded, and cut into chunk
