Green Pickle

Ingredients

• pickles
• strong brine (enough to float an egg)
• boiling water
• cold water
• weak vinegar (2 quarts water to 1 quart vinegar)
• 3 pounds brown sugar
• 1 tablespoon allspice
• 1 tablespoon cinnamon
• 1 tablespoon ginger
• 1 tablespoon black pepper
• 20 drops oil of cloves or 3 ounces cloves
• 1 ounce celery seed
• 1 pod red pepper
• 2 tablespoons grated horseradish

Directions

1. Soak the pickles in strong brine for three weeks, ensuring they are always covered.

2. Drain the brine and pour boiling water over the pickles for three consecutive mornings.

3. After the last boiling, soak the pickles in cold water for two days, changing the water each morning.

4. Scald the pickles in weak vinegar for three mornings, using a mixture of 2 quarts water to 1 quart vinegar.

5. Layer the pickles in a jar, sprinkling powdered alum on each layer, then pour in the weakened vinegar.

6. Only use alum on the first day; for the next two days, pour off the vinegar and add fresh.

7. Fill jars with the prepared pickles and pour over them seasoned boiling vinegar.

8. To season 1 gallon of vinegar, add 3 pounds brown sugar, 1 tablespoon each of allspice, cinnamon, ginger, and black pepper, 20 drops oil of cloves or 3 ounces cloves, 1 ounce celery seed, 1 pod red pepper, and 2 tablespoons grated horseradish.