Virginia Pickles

1. 1

   Make a brine of a proportion of 2 cups salt to one gallon water; boil and pour over cucumbers boiling hot.

2. 2

   Let stand one week.

3. 3

   In hot weather, skim daily.

4. 4

   Drain and cut in chunks or slice.

5. 5

   For the next 3 mornings, make a boiling hot solution of one tablespoon powdered alum and one gallon water and pour over the pickles.

6. 6

   Each morning drain the pickles and make the solution fresh.

* Per serving · 4 servings · Values may vary.

No additional tips available.