Churn Cucumber Pickles

1. 1

   To each gallon of water, put 1 pint of salt.

2. 2

   Wash cucumbers and place in a churn.

3. 3

   Cover with salty water and leave 14 days. Remove, rinse and cut lengthwise.

4. 4

   Cover with water and add alum. Leave overnight.

5. 5

   Drain and rinse; put in vinegar overnight.

6. 6

   Drain vinegar and put in a churn in layers:

7. 7

   1 layer cucumbers, 1 layer sugar, then sprinkle of cucumber spices.

8. 8

   Do this until all cucumbers are layered.

9. 9

   Cover and use as you want.

10. 10

    They are spicy hot, but not too hot.

11. 11

    They will keep for about 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.