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| Crock Pickles | ||
|---|---|---|
| Qty | Unit of Measure | Ingredient |
| 1 | peck | pickles |
| 2 | cups | rock (pickling) salt |
| 3 | quarts | water |
| 1 | bottle | horseradish |
| 2 | tbsp | alum |
| 6 | qts | sugar |
| 2 | qts | vinegar (cider) |
| 1 | box | whole cloves |
| 3 | tbsp | celery seeds |
| Directions - This is a 14 day process
Days 1 thru 7 Combine the peck of pickles, the rock salt and 3 quarts of water into a 5 gallon crock. Place a plate on top with a jar filled with water to hold it down. Day 8 Pour off salt water, cover with boiling water and let stand one day. Day 9 Pour off water, slice pickles in chunks or slices. Put in crock with 2 TBSP alum and 1 bottle of horseradish. Day 10 Pour off water and cover with boiling water. Let stand for one day. Days 11 thru 14 Combine 6 qts. sugar, 2 quarts of cider vinegar, one box of whole cloves and 3 TBSP celery seeds. Bring to boil and pour over pickles. Weigh down plate so pickles are completely covered. Let stand for four days. Pickles are now ready. No need to refrigerate. |
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