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Crystal Pickles

Russ Myers


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 votes
6 / 8 Pints


1 gal
thinly sliced (medium sized) cucumbers
1 c
pickling salt
1 Tbsp
1 Tbsp
ground ginger


6 c
2 c
1 Tbsp
4 c
white vinegar
1 tsp
celery seed
1 bag(s)
pickling spices ( size of a walnut )


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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom