6 Day Pickles
Homemade Pickles: A Taste of Summer
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup salt
- 1 gallon cucumbers sliced
- 3 tablespoons alum
- 3 pints cider vinegar
- 1/2 gallon sugar
- 2 tablespoons pickling spices
- Carbohydrate 5.40404998373229 g
- Cholesterol 0 mg
- Fat 0.152533332849793 g
- Fiber 0.693333331135422 g
- Protein 0.901333330476048 g
- Saturated Fat 0.0513066665040212 g
- Serving Size 1 1 Serving (275g)
- Sodium 37315.7996559445 mg
- Sugar 4.71071665259686 g
- Trans Fat 0.0499199998417503 g
- Calories 29 calories
As a housewife, I love finding new ways to preserve the summer's bounty. This year, I decided to try my hand at making pickles. I've always been a fan of store-bought pickles, but I've never been sure how they were made. After doing some research, I came across a recipe for 6-day pickles. The recipe looked simple enough, so I decided to give it a try.
I'm so glad I did! These pickles are delicious. They're crisp, tangy, and flavorful. I love eating them on sandwiches, salads, and burgers. They're also a great way to add a little zip to your favorite dishes. If you're looking for a simple and delicious way to preserve your summer vegetables, I highly recommend trying this recipe. You won't be disappointed!
Step-by-step
- Dissolve 1 cup salt in water (enough to cover the gallon of sliced cucumbers)
- Soak for 2 days in this water
- After 2 days, discard the water & rinse the cucumbers
- Dissolve the alum in water
- Soak the cucumbers in this mixture for 2 days
- After 2 days, discard the alum water & rinse the cucumbers in cold water
- For next 2 days, soak the cucumbers in plain water
- Heat vinegar & 1/2 gallon of sugar with pickling spices
- Add cucumbers & boil 30 minutes
- Pack cucumbers in clean canning jars & seal with lids
