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| 10 DAY BREAD AND BUTTER PICKLES | |
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8 lb. cucumbers, sliced 1/4 inch rounds Salt 7 c. vinegar Alum, lump the size of a hickory nut" 4 lb. sugar 1 oz. celery seed 1 oz. whole mustard seed 1 oz. whole cinnamon 1 oz whole allspice Put cucumbers in a crock with a salt solution strong enough to "float an egg". Let stand 3 days. Then rinse and soak in fresh water 3 days, changing water and rinsing each day. 7th Day: Add 1 cup vinegar to water to cover, add alum and simmer for 2 hours. (Don't use aluminum.) Drain and rinse well. Make syrup of 6 cups hot vinegar, sugar and spices. (Tie spices in a square of cheese cloth.) Put cucumbers in crock and pour syrup over. 8th and 9th Days: Pour syrup off and reheat, let boil then pour back over pickles. 10th Day: Boil syrup medium thick, pack in clean jars, pour syrup over, scald. | |
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recipe reviews #166706
Nancy says:
This was my grandmother's friend's recipe- Mrs. Henderson. This is an old recipe, and it's word for word what she wrote, even to the instructions for salt solution to "float an egg," and alum the size of a hickory nut. Wonderful syrup to use in deviled eggs, chicken, and tuna salads.
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