9-Day Pickles
- Day 1
- 2 gal cucumbers
- 1pint of salt per gal of water (2gal should be enough)
- Bring water and salt to a rolling boil
- Place cucumbers in a container that will hold the heat of the boiling water and allow for the cucumbers to be covered with about 2 to 3 inches of the solution. You want the cucumbers to be suspended in the solution between the plate and the bottom of the container.
- A 3gal or 5gal stone jar works great and is traditional. A 5gal plastic food grade pail will also work.
- Cover the cucumbers with a plate that just fits the inside of the container and weight it down with a water filled jar that can be sealed with a lid. Could also use a food grade plastic bag filled with water
- Cover the container with a lid or cloth.
- Let stand 7 days removing anything that might form on the surface. Check daily
- Day 7
- Rinse off the cucumbers and the container thoroughly with water.
- Add cucumbers back to the container and cover with plain boiling water, cover and let stand for 24 hours
- Day 8,
- Prepare an Alum solution of 1gal water and 2tbs of Alum powder. Bring to a boil
- Remove and drain cucumbers
- Cut to size, either in circle slices or long slices
- Add back to container and cover with Alum solution and let stand for another 24 hours
- Day 9
- Rinse thoroughly with cold water
- Pack in sterile jars (follow standard hot water batch directions for canning)
- Add sliced garlic to the jars as you add the sliced cumcumbers
- Drain any excess water from the jars before filling with the vinegar solution
- Mix a vinegar solution with
- 2cups of vinegar
- 1cup water
- 2 1/2 lbs sugar (~5 1/2 cups)
- 2tbs pickling spice
- Bring to a boil until sugar is dissolved
- Cover cucumbers in the jars with the sugar/vinegar solution
- Top with sterile lids and rings
- Submerge in a hot water bath for 10mins
- After jars are cooled the pickles will be at their peek of flavor after 6 weeks.
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