Compliment Getters Pickles
Recipe: #13561
July 31, 2014
Categories: Side Dishes, Canning/Preserving, Fat Free, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, more
"Old recipe; directions are written as recipe given; sweet pickle alum is used. Yield 8 quarts"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (1573.3 g)
- Calories 274
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 7027.4 mg
- Total Carbohydrate - 62.5 g
- Dietary Fiber - 3.5 g
- Sugars - 57.1 g
- Protein - 2.8 g
- Calcium - 104.8 mg
- Iron - 1.1 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut cucumbers lengthwise.
Step 2
Add 1 heaping tablespoon salt for each quart of water; let stand overnight. Drain.
Step 3
Place in kettle and cover with weak solution on 1 cup vinegar to 1 gallon water; heat to simmer.
Step 4
Meanwhile, in another pot, make a syrup of 1 cup vinegar, 1 cup water, 2 cups sugar, 1/4 teaspoon red pepper, and 1/2 teaspoon turmeric; Boil for 10 minutes.
Step 5
When pickles have simmered 10 minutes, drain and put into clean jars.
Step 6
Add 2 slices onion and 1/4 teaspoon alum to each jar.
Step 7
Cover with boiling syrup before sealing; seal.
Tips
No special items needed.
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