Crystal Pickles

From From June Sherwood.

Ingredients

• 25 or more cucumbers
• 2 cup salt
• 4 1/2 qts warm water
• 1 tablespoon (to gallon jar) Alum.
• 1 qt Vinegar
• 2 qts sugar
• 1/4 teaspoon oil of cinnamon
• 1/4 teaspoon oil of cloves

Directions

1. Slice and soak 25 or more cucumbers all sizes in brine of 2 cup salt to 4 1/2 qts warm water.
2. Put in crock or use gallon glass jars And cover for 14 days.
3. Then wash the pickles about three times in cold water; add about 1 tablespoon (to gallon jar) Alum. Pour cold water to cover. Let stand 1 day.
4. Next day rinse 3 times in cold water.
5. Bring to boil, pour over pickles. Weight them down and let stand again for 2 days.
6. 4th day, Heat syrup and pickles and pack pickles in Hot jars and seal.

Timing

• 14 days
• 1 day
• 2 days

Temperature

• warm water; cold water; bring syrup to boil; heat syrup and pickles; pack in Hot jars

Equipment

• crock or covered gallon glass jars, slicing tools, washing and rinsing vessels, measuring tools, syrup pot, stirring utensil, pickle weight, hot jars, jar-filling tools, and sealing equipment

Notes

• (Buy oil of cinnamon and oil of cloves in drug store)
• Very Good

Transcription

Syrup: Very Good; 3

Arwilda’s edits

Arwilda’s note: Crossed out “Buy” with no readable replacement. Word “Buy” following “Can” is crossed out; no clear replacement at that location.