Ingredients
16 lb. cucumbers
4 c. salt
1 gal. vinegar
1 box pickling spices
10 lb. sugar
2 boxes alum
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chamber sealer — true compression, infusion, liquid sealing
Water-sealed stoneware crock for large-batch lacto-fermentation
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Wash cucumbers, leaving them whole. Mix salt with enough water to cover pickles in a 5-gallon churn. Mash pickles down under the water. Let set for 6 or 7 days. Take the pickles out of salt water and wash well. Slice pickles. Dissolve alum with enough water to cover the pickles in the churn. Let set 6 hours. Take pickles out and wash well. Cover pickles with vinegar. Place spices in a white rag and put in the churn with the vinegar. Let set 6 hours and pour out vinegar. Layer pickles with sugar. Stir to dissolve the sugar. Let set for 2 or 3 days. Place pickles in jars. Jars do not have to seal.