Thelma'S Ripe Cucumber Pickles

1. 1

   Wash, peel, slice cucumbers lengthwise and remove seeds.

2. 2

   Cut in large chunks.

3. 3

   Cover with brine made of alum, salt and 1 quart of water.

4. 4

   Bring gradually to boil then set back on stove or under low heat for 2 hours.

5. 5

   Cook slowly until transparent and crisp, not overcooked.

6. 6

   Drain well.

7. 7

   Let set until cold.

8. 8

   Put the cloves and cinnamon in a cheesecloth bag.

9. 9

   Tie around with string.

10. 10

    Make syrup of brown sugar, vinegar, and spices.

11. 11

    In a glass, stainless steel, or enamel pan, pour the syrup over the cucumbers.

12. 12

    The next 3 successive mornings, drain the syrup, reheat and pour back over the cucumbers.

13. 13

    The last morning put in clean hot jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.