Pickled Cucumbers
- Cucumbers
- Salt
- 1 Tbsp alum
- 1 gallon vinegar
- 1 Tbsp mace
- 1 Tbsp cinnamon
- 1 Tbsp peppercorns
- 1 Tbsp white mustard seed
- 1 Tbsp black mustard seed
- 1 Tbsp horseradish, grated
- 1 tsp turmeric
- 2 1/2 lbs sugar
Put the cucumbers in a wooden or stone vessel. Pour over strong salt and water hot to the point of boiling. Put a weight on to keep the cucumbers under the pickle. After 3 days, pour it off, boil some more salt and water and flip it gently again. Let it stand another 3 days. Take them out and let them lie peacefully in plain cold water for 1 night. The next day, place them on the stove but do not let them boil. Add alum, spices, horseradish, turmeric and sugar. Throw in the vinegar and keep in a dry place.
Fold a double piece of linen and a soft, thick brown paper and tie the jars tight.
Fold a double piece of linen and a soft, thick brown paper and tie the jars tight.
Submitted by Jan 1, 2010
15 min
30 min
45 min