I grew up eating homemade pickles. Store pickles have never tasted as good. My mother made these every summer, even giving a dozen pints as a Christmas present a few times after I was an adult & had moved into my own home.
Dissolve 1 cup salt in water(enough to cover the gallon of sliced cucumbers). Soak for 2 days in this water. After 2 days, discard the water & rinse the cucumbers. Dissolve the alum in water. Soak the cucumbers in this mixture for 2 days. After 2 days, discard the alum water & rinse the cucumbers in cold water. For next 2 days, soak the cucumbers in plain water.
Heat vinegar & 1/2 gallon of sugar with pickling spices(Mother always tied the spices up in a clean piece of fabric). Add cucumbers & boil 30 minutes. Pack cucumbers in clean canning jars & seal with lids.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 29 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 37315.8mg | 1287 % | |
Potassium 240.6mg | 6 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.7g | ||
Protein 0.9g | 1 % | |
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. |
Calories per serving: 29
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