2 quarts cucumbers – 4 inches long
1-quart water
1/2 cup salt
3 1/4 cup vinegar
1 1/4 cups of sugar
1 tablespoon celery seed


Soak cucumbers in water one day, weigh them down with a plate. Drain and wash in cold water. Cut in half lengthwise, add a piece of alum the size of a hazelnut. Heat vinegar, sugar, and celery seed to boiling. Add celery, soaked cucumbers, and alum. Heat for five minutes but do not boil, keep pickles pressed down in vinegar solution. 

Pack in sterile jars, fill with the vinegar solution and seal. 

Yields 2.5 quarts. 


From The Gazette

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