Nine Day Pickles Recipe
Summary
Preparation Time1 Hr 10 MinCooking Time15 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Ingredients
| Freshly Picked Cucumbers- 4 quarts, 4-inch cubes, cut in rounds ( not too thin) or use small cucumbers and leave them whole | ||
| Pickling salt | 1 Cup (16 tbs) | |
| Boiling Water- as required | ||
| Alum | 1 Tablespoon | |
| . | ||
| Cider vinegar | 1 3/4 Quart | |
| White sugar | 3 Pound | |
| Celery seed | 1 Ounce | |
| Allspice | 1 Ounce | |
| Cinnamon stick | 1 Ounce | |
Directions
GETTING READY
1) Wash the cucumber thoroughly in cold water.
2) Pack the cucumber in stone jars or sterilized jars.
3) In a bowl, make the brine but mixing pickling salt and boiling water.
4) Pour the water immediately over the cucumbers.
5) Let it cool, and then cover with sterilized lids.
6) Leave it to marinate for 3 days.
MAKING
7) Drain the pickling liquid and rinse the cucumbers.
8) In a large pot, bring the water to a boil along with alum
9) Place the cucumbers in the alum mixture, and let it marinate for 6 hours.
10) Drain the alum mixture.
11) In a saucepan, heat together vinegar, celery seeds, allspice, cinnamon stick and sugar until thickened and syrupy.
FINLALIZING
12) Pour the vinegar mixture over the cucumbers and let it stand for 3 days more.
13) Each day, drain the cucumbers, reserving the syrup.
14) In a saucepan, bring the syrup to boil and pour back over the cucumbers.
15) After 3 days place the cucumbers in sterilized jars.
16) Pour the boiling syrup over the cucumbers, cool and seal.
SERVING
17) Serve as desired.
1) Wash the cucumber thoroughly in cold water.
2) Pack the cucumber in stone jars or sterilized jars.
3) In a bowl, make the brine but mixing pickling salt and boiling water.
4) Pour the water immediately over the cucumbers.
5) Let it cool, and then cover with sterilized lids.
6) Leave it to marinate for 3 days.
MAKING
7) Drain the pickling liquid and rinse the cucumbers.
8) In a large pot, bring the water to a boil along with alum
9) Place the cucumbers in the alum mixture, and let it marinate for 6 hours.
10) Drain the alum mixture.
11) In a saucepan, heat together vinegar, celery seeds, allspice, cinnamon stick and sugar until thickened and syrupy.
FINLALIZING
12) Pour the vinegar mixture over the cucumbers and let it stand for 3 days more.
13) Each day, drain the cucumbers, reserving the syrup.
14) In a saucepan, bring the syrup to boil and pour back over the cucumbers.
15) After 3 days place the cucumbers in sterilized jars.
16) Pour the boiling syrup over the cucumbers, cool and seal.
SERVING
17) Serve as desired.
Chef
