Hog'S Head Cheese

1. 1

   Wash your cucumbers thoroughly and pack into jars.

2. 2

   Make a solution of a proportion of 2 cups salt to a gallon of boiling water.

3. 3

   Pour over cucumbers and place a saucer over the top of each jar (do not seal tightly).

4. 4

   Let stand for 1 week.

5. 5

   On the eighth day, drain and wash cucumbers.

6. 6

   Cut them into small chunks, thin slices or spears.

7. 7

   Make a solution of one gallon hot tap water and 1 tablespoon powdered alum and pour over the pickles which you should put back into the cleaned gallon jar (do not pack tightly because the alum will make them swell).

8. 8

   Drain the water off the pickles for the next 3 mornings and make a fresh solution of alum and water to pour over the pickles.

9. 9

   Alum makes the pickles crunchy.

10. 10

    On the twelfth morning, drain all the water off the pickles.

11. 11

    Heat 6 cups white vinegar, 6 cups sugar and a mixture of 1 tablespoon pickling spice and 1 tablespoon celery seed; (put the spices and celery seed on a clean cloth and tie it so that the spices do not get into the vinegar).

12. 12

    Bring to a boiling point and pour over the pickles.

* Per serving · 4 servings · Values may vary.