Crock Pickles

1. 1

   Soak cucumbers in brine 14 days, using 3 cups non-iodized salt to 1 gallon of water.

2. 2

   Soak in stone jar (may use plastic bucket). Weight slices into liquid with plates or something heavy.

3. 3

   Wash, then soak overnight in alum water.

4. 4

   Rinse and soak 6 hours in vinegar.

5. 5

   Pour vinegar off and discard.

6. 6

   Add sugar and spices (tied in cheesecloth) to cucumbers.

7. 7

   Let stand.

8. 8

   Sugar will make enough liquid to cover pickles.

9. 9

   Stir occasionally with hand until sugar dissolves.

10. 10

    Pickles never need to be heated.

11. 11

    May be stored in stone jar or plastic bucket.

12. 12

    May remove a jar and refrigerate for crispness.

* Per serving · 4 servings · Values may vary.

No additional tips available.