Ginger Pickles(Mildred Gregory)

1. 1

   Soak for 2 weeks in salt water strong enough to float an egg. Drain, wash, let stand in fresh water 24 hours.

2. 2

   Drain.

3. 3

   Let stand in alum water (2 tablespoons) for 24 hours.

4. 4

   Drain.

5. 5

   Pack in strong ginger water (1 tablespoon) for 1 hour.

6. 6

   Drain.

7. 7

   Cut into strips before going in alum water.

8. 8

   Bring vinegar, sugar, pickling spice, and water to boil for 7 minutes and pour over pickles.

9. 9

   Drain and bring to a boil for 7 times morning and evening.

* Per serving · 4 servings · Values may vary.

No additional tips available.