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| ARISTOCRAT PICKLES | |
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24 med. cucumbers Salt 2 tbsp. alum 2 tbsp. ginger 6 c. sugar 1 qt. vinegar 1 tsp. cloves 1 tsp. allspice 1 tsp. cinnamon Slice cucumbers paper thin (a food processor works nice)! Make brine using 1/4 cup salt to 1 gallon water. Pour over cucumbers. Let stand for 7 days, stirring daily. On the 8th day, drain off brine and wash cucumbers. Cover cucumbers with water in pan and add alum. Bring to a boil and continue boiling for 10 minutes. Drain. Repeat process using ginger. Combine sugar, vinegar, cloves, allspice and cinnamon in pan. Add cucumbers and bring to a boil. Continue to boil for 30 minutes. Pack in hot, sterilized jars; seal. Yield: 6 pints. | |
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recipe reviews #176637
Jean Sitter (Oklahoma) says:
My mother used to make these pickles when I was a little girl and we loved them! Back in 2013 my brothers and I were talking about them so I looked up the recipe and made them. I have given them for gifts and everyone loves them and want more. I have found that the English cucumbers work best and I slice them on a mandolin and get nicer slices. These pickles are great on turkey sandwiches or anything else!
#188601
Judy (Ohio) says:
These are great tasting sweet pickles with a bite of ginger. My mom's recipe calls for a teaspoon of celery seed in the last step.
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