Pack clean cucumbers in a gallon jar, whole, fill jar 3/4 full with vinegar, add salt, alum, and pickle spice. Finishing filling jar with water. Seal with hot lid and set in dark place for 6 weeks.
After 6 weeks, slice cucumbers thin and pack in pint jars with 1 cup sugar to each jar. Fill all jars and seal. Turn upside down and back every couple of hours until sugar is disolved. Refrigerate.
Originally Submitted
5/5/2008
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