|Vinegar||2 Cup (32 tbs)|
|Sugar||4 Cup (64 tbs)|
|White vinegar||2 Cup (32 tbs)|
|Pickling spice||1 Tablespoon|
Place cucumbers in a gallon crock; cover with brine, using 1 /2 cup salt per quart of water.
Let stand for three days.
Drain; cover with cold water.
Let stand for three days; change water each day.
Cut cucumbers in chunks; add vinegar, 4 cups water and alum.
Bring to a boil; remove from heat.
Let stand for two days.
Combine sugar, 2 cups white vinegar and pickling spice; bring to a boil.
Pour over cucumbers; let stand overnight.
Repeat process for 2 additional days.
Bring cucumbers and syrup to a boil.
Pack in hot sterilized jars.
Serving size: Complete recipe
Calories 3402 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.44 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 421.2 mg17.5%
Total Carbohydrates 852 g283.9%
Dietary Fiber 10 g40.1%
Sugars 819.5 g
Protein 8 g15.6%
Vitamin A 25.2% Vitamin C 56%
Calcium 22.9% Iron 19.9%
*Based on a 2000 Calorie diet