6 Day Pickles
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup salt
- 1 gallon cucumbers sliced
- 3 tablespoons alum
- 3 pints cider vinegar
- 1/2 gallon sugar
- 2 tablespoons pickling spices
- Carbohydrate 5.40404998373229 g
- Cholesterol 0 mg
- Fat 0.152533332849793 g
- Fiber 0.693333331135422 g
- Protein 0.901333330476048 g
- Saturated Fat 0.0513066665040212 g
- Serving Size 1 1 Serving (275g)
- Sodium 37315.7996559445 mg
- Sugar 4.71071665259686 g
- Trans Fat 0.0499199998417503 g
- Calories 29 calories
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.
