These are one of my favorite pickles. They remind me of pickles my uncle Roland made me when I was a kid. They are quite similar to the Lime Pickles in flavor but the technique is very different.
Ingredients:
1 gallon young cucumbers
1 cup salt
2 cups vinegar
1/2 teaspoon powdered alum
4 lbs white sugar
6 cups cider vinegar
1 stick cinnamon
1 tablespoon allspice
1 tablespoon whole cloves
Directions:
Day 1: Mix 1 gallon water with 1 cup of salt in a stone crock. Add whole cucumbers to saltwater. Weigh down by covering with a small plate. Cover.
Day 2: Let stand
Day 3: Let stand
Day 4: Drain and cover with fresh water
Day 5: Drain and cover with fresh water
Day 6: Drain and cover with fresh water
Day 7: Drain, cut cucumbers into 1/2 inch chunks (or slices or spears). In a large pot, bring pickles, 1 gallon of water, 2 cups vinegar, 1/2 teaspoon alum to a boil. Let stand for 1 hour. Drain. Boil 1 gallon of water and pour over pickles. Transfer to crock, weigh down, cover and let stand.
Day 8: Drain pickles. Tie cinnamon, cloves, and allspice in cheesecloth. Boil spices with 6 cups cider vinegar and 4 lbs white sugar for 3 minutes. Pour spiced mixture over pickles. Weigh down, cover and let stand.
Day 9: Pour off syrup into large pot. Bring to boil. Pack pickles into sterilized jars. Pour syrup over pickles. Seal jars (Boil for 11 minutes).
These are good to eat right away. Give 3 weeks to fully develop flavor.
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