Zutaten für 16 Day Pickles
- 2 gallons cucumbers
- 1 large tablespoon (15g) alum
- ½ cup pickling salt
- 10 lbs granulated sugar
- 2 quarts white vinegar
- 3 tablespoons pickling spice
- 2 cinnamon sticks
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Zubereitung von 16 Day Pickles
- Wash 2 gallons (or 1 gallon) of cucumbers thoroughly.
- Submerge cucumbers in a brine solution: enough water to cover the cucumbers + 1/2 cup salt.
- Let stand, uncovered, for 7 days at room temperature. Remove any scum that forms daily.
- Ensure cucumbers remain submerged throughout the brining process.
- Drain the brine completely.
- Cover the cucumbers with boiling water. Let stand for 24 hours.
- Drain the water.
- Slice cucumbers into desired thickness and cover again with boiling water.
- Add 1 large tablespoon (15g) of alum to the boiling water with the cucumbers.
- Let stand for 3 days.
- Drain the water.
- Cover with boiling water once more.
- Let stand overnight.
- Drain the water.
- Prepare the syrup (see below).
- On day 15, cover the cucumbers with the hot syrup. Pack into hot, sterilized jars, leaving 1/2 inch headspace.
- Seal jars immediately and allow to cool completely.
- **Syrup Recipe:** Combine 10 pounds (4.5kg) granulated sugar, 2 quarts (1.9 liters) white vinegar, 3 tablespoons pickling spice, and 2 cinnamon sticks in a large saucepan. Tie spice and cinnamon in a cheesecloth bag to easily remove before bottling.
- Bring syrup to a boil, stirring until sugar dissolves completely. Let it cool slightly.
- Pour the cooled syrup over the pickles, ensuring they are fully covered.
Nutrition Information (Approximate per serving)
Sodium
590 g
Sugar
2297g
Fat
0g
Carbs
194g
