True yield is about 35 lbs of pickles!
*Use a mandoline slicer for a consistent 1/4-inch slice. Also much faster than using a knife.
**Alum = aluminum potassium sulfate = ammonium aluminum sulphate = potassium aluminum phosphate. Alum can be found in most grocery stores in the spice aisle. This powder is what gives pickles their crunch!
***Pickling spices are usually found where herbs, spices, salt, and pepper are found in your local grocery store.
* Place sliced cucumbers in a large container and cover with boiling water.
* Drain off water and cover with fresh boiling water and pickling salt mixture
(Pickling salt mixture = 1 1/2 cups pickling salt to 1 gallon boiling water).
* Drain off water and cover with boiling water and alum mixture
(Alum mixture = 2 1/2 tablespoons alum to 1 gallon boiling water).
* Drain off alum water; discard. Boil together enough cider vinegar and pickling spices to cover cucumber slices (1 gallon cider vinegar and 3 tablespoons pickling spices wrapped in cheese cloth).
* After boiling together the cider vinegar and pickling spices, I dispose of the spice sack. I do not put the spices into my pickles. I am sure it would be okay if you did but I do not like having the spices in my pickles.
* Pour cider vinegar over cucumbers.
DAY 5, 6 & 7:
* Let stand either covered or uncovered.
* Take cucumbers out of cider vinegar; discard cider vinegar. When ready to put into jars, mix 5 cups of cucumbers and two cups of sugar in a bowl (you want to thoroughly cover the cucumbers as you would if you were flouring a piece of chicken to deep fry). Pack into jars.
When I pack the jars - I put maybe a dozen slices of pickles then a 1/4 cup of sugar sprinkled around on the slices...then another dozen or so pickles slices and another 1/4 cup of sugar until you have filled up the jar. You will end up with about one (1) cup of sugar per quart jar.
As the sugar dissolves it "pulls out" the vinegar from the pickles and makes a sweet light syrup. When the sugar has dissolved if you do not have syrup high enough in the jar to cover all of the pickles just add more sugar. I like to let my pickles age for a week and then refrigerate...they are fantastic cold.
NOTE: The sugar sometimes does just sit on the bottom. I turn my jars upside down from time to time so the sugar will travel from the bottom to the top (which is now in the lower position). As you do this, the sugar will dissolve and draw the vinegar out of the pickles and make a syrup that will cover them. I turn the jars until the sugar has completely dissolved. It may takes a few turns; however, you can also hold the jar in your hand and turn it back and forth to speed up the process.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 6000|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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