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7 lb. cucumbers (any size)
2 c. vinegar
1 tsp. alum
Green liquid food coloring (or blue)
1 qt. vinegar
3 qt. sugar
3 tsp. mixed pickling spices
Brine strong enough to float an egg = 1 c. salt in 2 qt. water


Chunk large and prick small cucumbers. Soak cucumbers for 3 days in a brine strong enough to float an egg. Must be in a crock or an enamel ware pan, no aluminum. Drain off brine and cover with fresh water daily for the next 3 days. On the 7th day, cover cucumbers again with fresh water. Add 2 cups vinegar, alum, and food coloring as desired. Cover pan and bring to a boil. Let set for 2 hours on the burner. Drain off the liquid and pack pickles in jars. Cover with hot syrup made of 1 quart vinegar, 3 quarts sugar, and mixed pickling spices. Heat syrup to boiling. Cover pickles in jars and seal. Process in boiling water bath 15 minutes. Makes 10-12 pints.

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