Russ Myers Recipe

Crystal Pickles

By Russ Myers Beegee1947


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.


Recipe Rating:
 3 Ratings
Serves:
6 / 8 Pints
Cooking Method:
Canning/Preserving

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 )
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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
  • Comments

  • 1-5 of 15
  • user
    Russ Myers Beegee1947 - May 10, 2013
    These are my very favorite pickles. I had this jar hidden (for myself and my wife) and forgot about it since they were canned in 2010.
    The pickles are as delicious and fresh as the day we canned them
  • user
    Russ Myers Beegee1947 - May 10, 2013
    I shared a photo of this recipe.
    View photo
  • user
    Billie Neal WildExpectation - May 12, 2013
    I pinched you again Russ!!!! Are these crispy pickles???
  • user
    Russ Myers Beegee1947 - May 12, 2013
    If you follow the directions in the recipe, you will find these are the most delicious pickles you may have ever eaten. They are semi crisp, clear or transparent looking, sweet pickles. THE BEST EVER.
  • user
    Billie Neal WildExpectation - May 12, 2013
    I'm really getting excited about canning. I bought some lids today and I think I'm going to can some dry beans. I have bukooz dry beans and I like them but, I don't have them very often because of the cooking time. So, if I can them I will be able to just pop open a jar and be ready to eat as soon as they warm and the cornbread comes out of the oven. Thanks so very much Russ. Happy Mother's day to your better half!!!! ( I don't qualify, LOL!!!)