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No-cook cucumber pickles

Source of Recipe

Aunt Saunny


List of Ingredients

Ingredients (for each quart of pickles)

1 tbs pickling salt
1 tbs powdered alum
1 tbs pickling spice
1/4 tsp tumeric



Recipe

Fill jars with cucumbers (sliced, spears, whole small). Add all other ingredients. Fill to top with white vinegar. Let stand 60 days. Drain and rinse spices off of pickles. Return cucumbers to jar. Fill with 40% syrup (stronger if you want them sweeter). Add green food color if desired. Place in refrigerator. They are ready to eat in 10-14 days.

I have found that I can keep the unsyruped pickles in a cool, dark place for up to a year before syruping. So, I can syrup pickles as we use them, figuring in a 2 week lead time, of course.