Russ Myers Recipe

Crystal Pickles

By Russ Myers Beegee1947


Rating:
Serves:
6 / 8 Pints
Method:
Canning/Preserving
Comments:

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.

Ingredients

1 gal
thinly sliced (medium sized) cucumbers
1 c
pickling salt
1 Tbsp
alum
1 Tbsp
ground ginger
SYRUP
6 c
sugar
2 c
water
1 Tbsp
salt
4 c
white vinegar
1 tsp
celery seed
1 bag(s)
pickling spices ( size of a walnut )

Directions Step-By-Step

1
Soak thinly sliced cucumbers in a gallon of water and the 1 cup pickling salt for 5 days.
Stir everyday.
2
After 5 days, drain and add fresh water and the 1 tablespoon of alum. Soak overnight.
Next morning drain and rinse.
3
Bring the cucumbers to a boil in fresh water and cook 10 minutes, with 1 tablespoon ginger.
Drain and rinse
4
Make 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.
5
Remove 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

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15 Comments

user
Russ Myers Beegee1947
Jul 24, 2013
They should be ready to eat now. Remember to keep refrigerated after opening. I'm glad they turned out good for you. This is one of our favorite pickles.
user
Erin Finzen EFinzen
Jul 24, 2013
Got them all made... They look beautiful! So translucent and smells wonderful. How long do you let them sit before opening and eating? I am ready to make some pulled pork and dive in. Thanks for sharing.
user
Russ Myers Beegee1947
Jul 23, 2013
Erin...Let me know how yours turn out.
user
Russ Myers Beegee1947
Jul 23, 2013
Yes.....We use McCormicks, Ground Ginger
user
Erin Finzen EFinzen
Jul 23, 2013
Getting ready to rinse the Alum and start my syrup. I am assuming that the ground ginger is the dry kind not fresh grated?