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Categories:Viewed: 73 - Published at: 4 years ago
Ingredients
- 2 gal. pickles, cut lengthwise
- 1 pt. salt
- 1 qt. boiling water
- alum (lump the size of walnut)
- 8 pt. sugar
- 2 qt. vinegar
- handful mixed spices
Method
- Let pickles stand in 1 quart boiling water with salt 1 week. Drain and cover with boiling water for 24 hours, then drain again and cover with boiling water and alum.
- Let stand another 24 hours, then drain.
- Take sugar, vinegar and spices.
- Turn over the pickles boiling hot and let stand 24 hours.
- Repeat 4 days. Doesn't have to seal.
