crystal pickles
(3 ratings)
Wonderful crunchy. almost transparent, sweet pickles that you can't buy in any store anymore. Many of todays cooks have probably never even heard of this pickle.You need a large container with a lid to soak these, but it's an easy, no-fail recipe. These pickles are a favorite in our house. The recipe is very old, but the pickles will be gone before you know it.
►
(3 ratings)
yield
6 / 8 Pints
method
Canning/Preserving
Ingredients For crystal pickles
-
1 galthinly sliced (medium sized) cucumbers
-
1 cpickling salt
-
1 Tbspalum
-
1 Tbspground ginger
- SYRUP
-
6 csugar
-
2 cwater
-
1 Tbspsalt
-
4 cwhite vinegar
-
1 tspcelery seed
-
1 bagpickling spices ( size of a walnut )
How To Make crystal pickles
-
1Soak thinly sliced cucumbers in a gallon of water and the 1 cup pickling salt for 5 days. Stir everyday.
-
2After 5 days, drain and add fresh water and the 1 tablespoon of alum. Soak overnight. Next morning drain and rinse.
-
3Bring the cucumbers to a boil in fresh water and cook 10 minutes, with 1 tablespoon ginger. Drain and rinse
-
4Make the syrup, by combining all the syrup ingredients except the pickling spices Place the pickling spices in cheesecloth and tie up and place in the syrup mixture. Let the syrup come to a boil and add cucumbers and boil 20 minutes.
-
5Remove the pickling spice bag and bottle while hot. Pack pickles into clean, hot jars; cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT