Feasley's Recipes

Isca Pickle

preserves~240 hrPhoebe Butler’s recipe box

cucumber · water · salt · alum · sugar · pickling spice · vinegar

· tap the card to flip it ·

Print

45 min active · 240 hr total (times estimated)

Ingredients

  • 2 gallons cucumbers, cut
  • 1 gallon boiling water (first soak)
  • 2 pints salt
  • 1 gallon boiling water (second soak)
  • 1 gallon boiling water (third soak)
  • 1 rounded teaspoon alum
  • 7 pints granulated sugar
  • 1 handful pickling spice
  • 2½ quarts vinegar

Steps

  1. Cut 2 gallons of cucumbers. Cover with 1 gallon boiling water mixed with 2 pints salt. Cover while boiling hot. Set aside for 1 week.
  2. Drain. Cover cucumbers with 1 gallon boiling water. Let stand 24 hours, then drain.
  3. Cover cucumbers with 1 gallon boiling water to which 1 rounded teaspoon of alum has been added. Let stand 24 hours, then drain.
  4. Make syrup: combine 7 pints granulated sugar, a handful of pickling spice, and 2½ quarts vinegar. Bring to a boil.
  5. Pour boiling syrup over cucumbers. Drain and re-boil the syrup each day for 4 days, pouring it back over the cucumbers each time.
  6. On the final day, seal while boiling hot.