Drain cucumbers-discarding water.
Slice cucumbers-discard ends.
Place slices back in crock.
Add 2 tablespoons of Alum and 2 heaping tablespoons prepared horseradish to crock.
Pour 1 gallon boiling water into crock.
Place your plate and jar back on cucumbers to submerge them under the liquid. Cover let sit overnight.
The next step is quick and easy.
Tipper
7 Comments
SandyCarlson
August 20, 2009 at 8:01 amPickle and (smoked cheddar) cheese sandwiches are my favorite. I know what I’m having today….
osagebluffquilter
August 19, 2009 at 8:38 pmYou’re making me hungry for PICKLES!
fishing guy
August 19, 2009 at 6:47 pmTipper: They are already looking good and crunchy.
Brenda S 'Okie in Colorado'
August 19, 2009 at 5:47 pmThose are looking yummy! I haven’t made pickles in a few years, maybe next year.
kay
August 19, 2009 at 4:35 pmok those look really really good, i would say really, really really good but that would be annoying!
Becky
August 19, 2009 at 1:17 pmYou have really got my curiosity intrigued. And my taste buds at attention.
Mary
August 19, 2009 at 9:38 amOh, these are coming right along! I sure hope I can make some next year. I have a total of one cucumber growing in my garden, LOL! I do have a couple of lemon cucmbers, but I’ve never tried them in these type of pickles.