Sweet Ginger Pickles

1. 1

   Soak the cucumbers in brine for 10 days. Take out and cut in 1/4-inch slices.

2. 2

   Soak in alum water 24 hours (2 tablespoons alum to 1 gallon water). Dry off on cloth, then boil in ginger tea (2 heaping tablespoonfuls ginger to 1 gallon water) 1 hour.

3. 3

   Take out and boil in syrup (sugar, 1 teaspoon alum, vinegar and spices tied in thin cloth) for 3 to 5 minutes until clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.