Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
7 days
Total Time:
7 days 1 hr
Servings:
128
Yield:
8 quarts pickles
Ingredients
Directions
Day 1: Place cucumbers in a large (10-quart) jar or pickle crock; set aside. Add pickling salt to a large pot; stir in 16 cups water or enough to cover cucumbers. Bring to a boil over medium heat, stirring until salt is dissolved. Pour boiling salt mixture over cucumbers; cover crock with a lid or dinner plate.
Days 2: Stir pickle and brine mixture once; cover crock after stirring.
Day 3: Stir pickle and brine mixture once; cover crock after stirring.
Day 4: Strain pickles; discard brine. Bring 16 cups water to a boil in a pot; pour over pickles in crock. Cover crock.
Day 5: Strain pickles; discard water. Add alum to a pot; add 16 cups water and bring to a boil, stirring until alum is completely dissolved. Pour boiling water-alum mixture over pickles in crock. Cover crock.
Day 6: Strain pickles; discard water-alum mixture. Combine 16 cups water, sugar, vinegar, pickling spice, and food coloring in a pot; bring to a boil, then pour over pickles in crock. Cover crock.
Day 7: Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil; pour over pickles in crock. Cover crock.
Day 8: Inspect 11 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm soapy water.
Strain pickles; reserve syrup mixture and transfer to a pot. Bring syrup mixture to a boil.
Pack pickles into hot, sterilized jars; add boiling syrup, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
Remove jars from the stockpot; place onto a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.
Editor’s Note:
For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.
Nutrition Facts (per serving)
| 78 | Calories |
| 20g | Carbs |
| 0g | Protein |
