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Post by amybyrd21 on Wed May 13, 2009 12:19 am

Elsie's Everlasting Pickles

Put sliced cucmbers in a gallon jar
Add one cup of pickling salt and cover with water.
Let stand three days.
Pour off water and rinse lightly
Add 2 tablspoons Alum
Cover with water and let stand 24 hours
Pour off water DO NOT RINSE
Cover with vinegar and let stand 9 days
Add 1 Tablespoon turmeric to vinegar (I add whole cloves to mine, too.)
Let stand 24 hours.
Pour off vinegar DO NOT RINSE
Add 3 cups sugar each day for 3 days (9 cups total)
Turn often to flow sugar thru
Let stand 10 days- Put in smaller jars.
No need to seal or refrigerate unless you want an even more crispy pickle. I use it to make my sweet pickle relish for potato and macaroni salad
amybyrd21
amybyrd21
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Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

http://waylandcook.blogspot.com

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