How to make it

  • Sprinkle salt over cucumbers and onion in a large kettle, let stand for one hour and then drain off the liquid.
  • Add remaining ingredients except the alum powder, stir together and bring to a boil to scald the pickles.
  • Sprinkle alum powder over mixture, stir to combine, then ladle pickles into hot jars and seal.
  • Process in water bath for 5 minutes for pints, 10 minutes for quarts. (Start counting time after water returns to a boil.)
  • Makes about 5 pints.
  • Note: You should be able to find alum powder in the spices section of your grocery store or with the canning supplies during the summer.

Reviews & Comments 6

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  • whodunitrdr 8 years ago
    Since I grew up on an apple orchard, we always use apple cider vinegar for canning. ;)
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  • dianaskitchen 8 years ago
    on some of your dont say what kind of vingar to in sweet beets..i use apple cider vingar..i hope thats what you mean to say..please let me know thank you... Dianaskitchen :)
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  • susanmay 8 years ago
    We aren't planting cucumbers this year, but my in-laws always give us some from their garden. I'm looking forward to trying this out!!
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    " It was excellent "
    peetabear ate it and said...
    love homemade bread and butter pickles ^5
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  • joe1155 8 years ago
    The mother of a friend of mine from high school used to make these. They were so delicious.
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    " It was excellent "
    dooley ate it and said...
    Made some last year, need to do some again. Thanks for the recipe! Dooley 5!
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