I'm looking for recipes for pickles, the kind you don't have to can, I think they are called refrigerator pickles.
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09-08-02, 07:29 PM
NCcichlid
1 gallon water
1 pint salt
2 gallons (10 pounds) cucumbers sliced
Alum (walnut size piece, or 1 tbsp. powdered)
4 quarts sugar
2 1/2 quarts vinegar
2 tbsp. pickling spice

Boil water and salt; pour over sliced cucumbers. Let stand for 7 days. 8th day - Pour off brine. Pour 1 gallon clean, boiled water over cucumbers and let stand 24 hours. 9th day - Drain off water. Put piece of alum in 1 gallon boiling water. Pour over cucumbers. 10th day - Drain. Heat vinegar, sugar and pickling spice to boiling point. Pour over cucumbers. 11th, 12th, 13th day - Each day drain off syrup, heat to boiling point and pour back over cucumbers. 14th day - Pickles are ready to put into jars or may be kept in churn they were made in. They do not need to be sealed.

Recipe from Huntsville Heritage Cookbook 1967
Contributed by Mrs. P. J. V****

This message has been edited. Last edited by: DorianGreyed,