Sweet Gherkin Pickles
2/3 cup salt
2 quarts boiling water
2 quarts tiny cucumbers
2 teaspoons alum
3 quart water
1 cup sugar
2 cups vinegar
1 stick cinnamon
2 teaspoons mustard seed
1 teaspoon celery seed
Dissolve salt in boiling water and cool. Dump scrubbed and unpeeled
cucumbers in the water, cover and let stand for 24 hours. Drain and
rinse. Dissolve alum in the 3 quarts of water. Add cucumbers and
soak for 2 hours more. Drain and rinse well. Pack in sterilized pint
jars. Bring sugar and vinegar and spices to a bad. Pour over
cucumbers and seal securely. |