Categories: chutney, pickles, relish

Ingredients

• 2 gallons medium-sized cucumbers
• 3 quarts vinegar
• 6-8 cups sugar
• 1 Tbsp. celery seed
• 1 Tbsp. allspice
• 1 oz. alum
• 2 cups salt

Directions

1. 1st Day: Select medium-sized cucumbers. Wash them, drain off the water, then cover them with a 10 per cent brine (2 cups salt to 1 gallon water). Let the cucumbers stay in the brine for 7 days. Each day remove any scum that forms on them to prevent spoilage.

2. 8th Day: Drain the brine from the cucumbers. Cut them into slices or chunks, cover with boiling water, and let stand.

3. 9th Day: Drain the water from the cucumbers, then cover with boiling water to which 1 oz. of alum has been added. Let stand.

4. 10th Day: Again drain the cucumbers. Cover with boiling water and let stand until cold, then drain.

5. Combine 2 cups of sugar with vinegar and spices, and then heat. Pour the hot syrup over the cucumbers and let stand.

6. 11th Day: Drain the pickling syrup from the cucumbers. Add 2 cups of sugar to the syrup, and heat. {our the hot syrup over the cucumbers and let stand.

7. 12th Sat: Drain off the pickling syrup. Add 2 cups of sugar, and heat. Pack the pickles into hot jars. Cover with the hot pickling syrup, seal, and process in boiling water for 5 minutes. Remove, cool and store.

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