Ripe Cucumber Pickle

Ingredients

• 2.5 pounds Ripe pickling cucumbers (Choose firm, ripe pickling cucumbers. Original recipe implies a larger quantity, adjust based on desired yield.)
• 1 quart Water (For the alum bath.)
• 2 teaspoons Powdered alum (Used for crispness.)
• 1 gallon Ice water (For chilling cucumbers.)
• 2 cups Granulated sugar (Original recipe calls for 2 pounds (4 cups) sugar, scaled down for a smaller batch.)
• 1 cup White vinegar (Original recipe calls for 1 pint (2 cups) vinegar, scaled down for a smaller batch.)
• 1 tablespoon Whole cloves (Original recipe calls for 2 tablespoons, scaled down for a smaller batch.)
• 1 stick Cinnamon stick (Approximately 3-inch stick. Original recipe calls for 2 tablespoons (typically 2 sticks), scaled down for a smaller batch.)
• 1 small piece Muslin cloth (Or a spice bag.)

Instructions

1. 1Wash the ripe pickling cucumbers thoroughly. Cut them in half lengthwise.
2. 2In a large pot, combine 1 quart of water with 2 teaspoons of powdered alum. Stir until the alum is dissolved.
3. 3Add the halved cucumbers to the alum water. Heat the pot gradually to the boiling point over medium heat, stirring occasionally. Once boiling, remove the pot from direct heat and let it stand on the back of the range (or a warm, off burner) for 2 hours.
4. 4Carefully remove the cucumbers from the alum water and immediately transfer them to a large bowl filled with ice water. Let them chill completely for at least 30 minutes.
5. 5Place the whole cloves and cinnamon stick in a small piece of muslin cloth and tie it securely to form a spice bag.
6. 6In a clean saucepan, combine the granulated sugar, white vinegar, and the prepared spice bag. Bring the mixture to a boil and boil for 5 minutes, stirring occasionally to dissolve the sugar.
7. 7Drain the chilled cucumbers from the ice water. Add them to the boiling syrup and cook for 10 minutes.
8. 8Carefully remove the cucumbers from the syrup and transfer them to a clean, sterilized stone jar or canning jars. Pour the hot syrup, including the spice bag, over the cucumbers, ensuring they are fully submerged. Seal the jar(s) loosely if using traditional methods, or with lids if canning.
9. 9The next morning (approximately 12-24 hours later), carefully drain the syrup from the cucumbers back into the saucepan. Bring the syrup to a rolling boil and boil for 5 minutes. Pour the hot syrup back over the cucumbers in the jar. Let stand until the next morning.
10. 10Repeat the scalding process on the second morning: drain the syrup, bring to a rolling boil, boil for 5 minutes, and pour back over the cucumbers. Let stand until the next morning.
11. 11On the third morning, repeat the scalding process one final time: drain the syrup, bring to a rolling boil, boil for 5 minutes, and pour back over the cucumbers. Ensure jars are tightly sealed. The pickles are now ready to be stored in a cool, dark place.