Feasley's Recipes

Pickles

preserves~240 hrfrom the kitchen of Aunt GingePhoebe Butler’s recipe box

cucumber · water · salt · sugar · vinegar · cinnamon oil · clove oil

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30 min active · 240 hr total (times estimated)

Ingredients

  • 1 peck medium cucumbers, sliced (1"–1½" diameter, ⅜" thick)
  • 1 gallon boiling water (for first brine)
  • 1 pint salt
  • 1 gallon boiling water (for second soak)
  • 5 pounds sugar
  • 1 pint cold water
  • 1 quart vinegar
  • 1 teaspoon oil of cinnamon
  • ½ teaspoon oil of cloves

Steps

  1. Combine sliced cucumbers, 1 gallon boiling water, and 1 pint salt. Let stand one week.
  2. Drain and wash cucumbers thoroughly.
  3. Pour 1 gallon fresh boiling water over the cucumbers. Let stand 24 hours.
  4. Drain and rinse cucumbers.
  5. Combine sugar, 1 pint cold water, vinegar, oil of cinnamon, and oil of cloves. Bring to a boil, then pour over the cucumbers.
  6. Let sit for 4 days, heating the syrup each day and pouring it back over the pickles.
  7. On the fifth day, can and seal the pickles.