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Sliced Cucumber Pickles

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Ingredients
  Boiling water 2 Quart
  Salt 1 Cup (16 tbs)
  Cucumbers 12 1⁄2 Pound, sliced
  Boiling water 1 Gallon
  Alum 1 Tablespoon
  Vinegar 4 Quart
  Brown sugar 6 Pound
  Cinnamon stick 4
  Allspice 2 Tablespoon
  Whole cloves 2 Tablespoon
  White mustard seed 4 Tablespoon
  Celery seed 4 Tablespoon
  Mixed spices 4 Tablespoon
  Horse radish 6
  Garlic 6 Clove (30 gm)
Directions

MAKING
1. In a large pan, combine boiling water and salt. Stir until all the salt dissolves.
2. Add the sliced cucumbers to the brine liquid.
3. Cover and let the cucumber stand in the brine for 3 days.
4. Pour off the brine and boil till it come to a rapid boil.
Pour over cucumbers again and let stand 3 days.
5. Repeat this process again thus letting the cucumbers stand in concentrated brine for 9 days.
6. Combine boiling water, alum, brown sugar, cinnamon, allspice and cloves.
7. Pour over the cucumbers and brine for another 6 hours or overnight.
8. Drain the cucumbers, reserving the liquid and add them to a large stone jar.
9. Heat the liquid again and add along with the mustard, celery, spices, horseradish and garlic to the cucumbers.
10. Drain the pickle every day, reheat the liquid and pour over the cucumbers for 9 days.

SERVING
11. Use as required in cooking or serve as an accompaniment.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Method: 
Brining
Restriction: 
Vegetarian
Ingredient: 
Cucumber

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 13293 Calories from Fat 445

% Daily Value*

Total Fat 52 g79.9%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 98356.5 mg4098.2%

Total Carbohydrates 3217 g1072.5%

Dietary Fiber 122.8 g491.2%

Sugars 2942.7 g

Protein 85 g170.8%

Vitamin A 124.1% Vitamin C 945.8%

Calcium 360.8% Iron 304%

*Based on a 2000 Calorie diet

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Sliced Cucumber Pickles Recipe