Wash tiny cucumbers and place in a large bucket or crock.
Cover cukes for 7-10 days in salt water. (cover cukes with water, pour water off into another container and add enough salt to water to make an egg float)
Rinse and cut ends of cukes. (cut large cukes in pieces as needed)
Cover with plain water 1 day.
Drain and rinse- cover with alum water:
1 T alum per l gallon water. Let stand one day
Drain alum water off.
Heat:
1 qt vinegar
1qt sugar
Until boiling. Add a bag of pickling spice and pour vinegar mixture over pickles.
Let stand 1 day--drain and save.
Measure out another 1 qt of sugar and divide into 3 portions.
Add 1/3 of the sugar to drained vinegar each day for 3 days. Boil each batch before pouring back over the cukes. After 3 days, drain vinegar, pack cukes in bottles and pour boiling vinegar mixture over cukes cover with hot lids and screw on rings to seal. ( you can add some pickling spices to the jars for added flavor if you wish-- I do)
Cover cukes for 7-10 days in salt water. (cover cukes with water, pour water off into another container and add enough salt to water to make an egg float)
Rinse and cut ends of cukes. (cut large cukes in pieces as needed)
Cover with plain water 1 day.
Drain and rinse- cover with alum water:
1 T alum per l gallon water. Let stand one day
Drain alum water off.
Heat:
1 qt vinegar
1qt sugar
Until boiling. Add a bag of pickling spice and pour vinegar mixture over pickles.
Let stand 1 day--drain and save.
Measure out another 1 qt of sugar and divide into 3 portions.
Add 1/3 of the sugar to drained vinegar each day for 3 days. Boil each batch before pouring back over the cukes. After 3 days, drain vinegar, pack cukes in bottles and pour boiling vinegar mixture over cukes cover with hot lids and screw on rings to seal. ( you can add some pickling spices to the jars for added flavor if you wish-- I do)
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