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Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 1 pig's head
- 4 pig's feet
- 2 pig's ears
- 2 medium sized onions (whole)
- 1 bunch celery (including leafy tops)
- 2 bay leaves
- 1/4 tsp. cayenne pepper
- 1 tsp. black pepper
- 2 Tbsp. salt
- 1 c. vinegar
Method
- Wash your cucumbers thoroughly and pack into jars.
- Make a solution of a proportion of 2 cups salt to a gallon of boiling water.
- Pour over cucumbers and place a saucer over the top of each jar (do not seal tightly).
- Let stand for 1 week.
- On the eighth day, drain and wash cucumbers.
- Cut them into small chunks, thin slices or spears.
- Make a solution of one gallon hot tap water and 1 tablespoon powdered alum and pour over the pickles which you should put back into the cleaned gallon jar (do not pack tightly because the alum will make them swell).
- Drain the water off the pickles for the next 3 mornings and make a fresh solution of alum and water to pour over the pickles.
- Alum makes the pickles crunchy.
- On the twelfth morning, drain all the water off the pickles.
- Heat 6 cups white vinegar, 6 cups sugar and a mixture of 1 tablespoon pickling spice and 1 tablespoon celery seed; (put the spices and celery seed on a clean cloth and tie it so that the spices do not get into the vinegar).
- Bring to a boiling point and pour over the pickles.
