This is nearly the recipe that my mother made for years. I am delighted to see it. It is a delicious sweet pickle with a bite of ginger. The whole cloves, whole allspice and cinnamon stick should be tied or sewed into a cloth bag so they can be removed before canning.

I was elated to find this recipe tonight on the internet. This was my mom's signature recipe as far back as 1950. I had know idea it would last for years and pop up tonight on your website. Whenever she served them, people wanted the recipe. THANKS Judy (Cedarville, OH)

And my mom's best recipe too! I just taught a friend to make them, and I'm GLAD to see the recipe published. I agree that the spices should be captured in a spice bag. I also add quite a bit of sliced ginger root to the second "bath" and put the slices in with the cucumber slices. I don't believe they need processing because they have been simmered 3 times.

I'm 62 and my Mom has been making this recipe since I can remember. She got it from our dressmaker in Ohio. Mom's recipe says to use pickling salt rather than course salt, but maybe they are the same. Our family of 4 generations particularly loves them on turkey sandwiches after Thanksgiving and Christmas. Yum!

I am originally from WV and Ohio and my mother used to make these pickles also! I found the recipe on your site in 2011 and have made them quite a few time since then, 4 times this year! My brother in CA loves them, especially on turkey sandwiches, me too! I take the cinnamon stick out but leave the other spices in. I like to eat them! I have been making them with English cucumbers and slicing them with a mandolin which makes a neater slice than the food processor. My brother just called me this morning and asked if I would share the recipe with some friends of his!
My niece's husband wants me to start a business making them!
Looks like the Aristocrat pickle is making a revival! Yeah!

I grew up in Western PA and this is as close to my mother's recipe as I can find. She doubled it as we were a large farm family with a very large garden. My copy of her recipe called for alum, the size of an egg and is hand written for her grandson (my son) and his new bride in 1994. This recipe has allowed me to confirm her more general amounts and instructions. Thank you for sharing! I get a bit teary-eyed every time I make it.