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This is a family recipe, that was only handed down to me after my Grandma passed away. I make these pickles once a year and they make great gifts. I use them in potato salad and chicken salad. They are also great for just snacking! It is time consuming, but the taste is like no other so it is worth the work for me! DO NOT REFRIGERATE THESE PICKLES!!
Add the 5 pounds salt to a large pot of salted water (enough water to cover the cucumbers). Wash cucumbers and cut them into 2 inch pieces and put them in the pot of salt water (water should be salty enough to float an egg). Let cucumbers stay in the salt water for 3 weeks. Make sure they are completely covered by the water. Stir daily.
After 3 weeks you will start the daily process as follows:
DAY 1: Take them out of the salt water and slice them into smaller pieces and put them in a large, non-metal container. DO NOT RINSE. Pour clear water over the top and soak them in the water for 24 hours. You want enough water to cover cucumbers.
DAY 2: Remove them from the clear water. Dissolve the alum in water (enough to cover the pickles) in another pot and put the pickles into the alum water for 24 hours. This makes the pickles crisp. Ensure all the cucumbers are covered with alum water.
DAY 3: Put the vinegar into a large pot. Boil vinegar to a hard boil. Take cucumbers out of the alum water, but do not rinse them. Put the cucumbers into another non-metal container. Pour the hot vinegar over the cucumbers. Ensure all cucumbers are covered with the vinegar. Let them stand for 24 hours.
DAY 4: Take pickles out of the vinegar. Into another non-metal container layer sugar and cucumbers alternately until finished. Tie pickling spices into 2-3 pouches using cheesecloth or a similar cloth. Place the pouches down into the pickles. Leave the pickles in this container and use as needed. DO NOT REFRIGERATE PICKLES!
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!