Photographer Pam Haynes loves her mom’s homemade pickles. They are a part of not only family barbecues, but other meals as well. Below, she shares this favorite recipe. Enjoy!
Top of the Counter Pickles
Shared with you by Sara Huddleston
1 gallon jar (wide mouth is best)
1 gallon of sliced cucumbers (1/4 to ½ inch but no thicker)
1 cup of pickling salt
2 T. alum
1 T. turmeric
Vinegar (apple cider)
9 cups of sugar
Slice unpeeled cucumbers into jar, add 1 cup of pickling salt and water to cover. Keep cucumbers under water. Cover jar and let it sit on Top of the Counter for 3 days.
Drain the salt water from the jar. Refill with tap water and drain the water from the jar again. Add 2 T. alum and refill with cool tap water. Cover and let the jar sit on Top of the Counter for 24 hours.
Drain the alum water from the jar. Add 1 T. turmeric. Add cider vinegar until the cucumbers are covered. Cover the jar and let it sit on Top of the Counter for 10 days.
Drain the vinegar from the jar and add 3 cups of sugar. Cover the jar and let it sit on Top of the Counter overnight. Add 3 cups of sugar and cover the jar. Let it sit on Top of the Counter overnight. Add 3 cups of sugar and cover the jar. Leave in the cabinet or on the counter because they do not have to be heated/sealed. When the sugar disappears, chill and enjoy.