Crystal Pickles

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


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

The Cook

Russ Myers Recipe
Well Seasoned
Necedah, WI (pop. 916)
Member Since Jun 2012
Russ' notes for this recipe:
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.
Make it Your Way...

Personalize This


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

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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!!!)

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