Miss Birdie'S Pickles Recipe

Name: Miss Birdie'S Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dozen 6-inch long cucumbers; 1 gal. cold water; 1 pt. kosher salt; alum, size of walnut; horseradish, size of golf ball; 2 qt. vinegar; 10 lb. sugar; 2 Tbsp. whole cloves; 2 sticks cinnamon; 2 tsp. celery seed

Servings: persons

3 dozen 6-inch long cucumbers
1 gal. cold water
1 pt. kosher salt
alum, size of walnut
horseradish, size of golf ball
2 qt. vinegar
10 lb. sugar
2 Tbsp. whole cloves
2 sticks cinnamon
2 tsp. celery seed

1
Put cucumbers in refrigerator hydrator with gallon of cold water and salt.
2
Let sit one week.
3
Cut board to fit hydrator to hold pickles down.
4
Pour off water, cover with boiling water and let stand overnight; drain.
5
Cut in slices.
6
Cover with boiling water, alum and horseradish.
7
Let stand overnight; drain.
8
Cover with boiling water and same horseradish root.
9
Let stand overnight again.
10
Bring to boil remaining ingredients and pour over pickles. Repeat for 5 mornings.
11
On 5th morning put in heated jars and fill with boiling liquid, then seal.

4550

kcal

Calories

Fat

1183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 dozen 6-inch long cucumbers, 1 gal. cold water, 1 pt. kosher salt, alum, size of walnut, and more.

Yes, Miss Birdie'S Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miss Birdie'S Pickles

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