Virginia Pickles
Virginia Pickles is an moderately easy dinner. Made with 75 cucumbers (4 to 5-inches long) or 2 gal. small ones, 2 c. salt, 3 tbsp. alum, 6 c. vinegar and 6 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Make a brine of a proportion of 2 cups salt to one gallon water; boil and pour over cucumbers boiling hot.
Let stand one week.
In hot weather, skim daily.
Drain and cut in chunks or slice.
For the next 3 mornings, make a boiling hot solution of one tablespoon powdered alum and one gallon water and pour over the pickles.
Each morning drain the pickles and make the solution fresh.
π· Perfect Pairings
Complete your meal with these
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