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Grandma LaVonne's Christmas Pickles

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“This is a wonderful recipe that was passed down from my grandma to my mom and now to me. There is a lot of work involved, but they are SO worth it!! These are sweet and crunchy...many good memories every time I bite into one. I have never had a pickle anywhere, store bought or homemade, that even comes close.”
READY IN:
192hrs
YIELD:
8-10 jars
UNITS:
US

Ingredients Nutrition

  • 14 -16 medium sized cucumbers
  • water
  • 1 12 teaspoons alum
  • 1 quart vinegar
  • 8 cups sugar
  • 2 tablespoons pickling spices
  • food coloring, green
  • food coloring, red
  • 2 sticks cinnamon (for red pickles only)

Directions

  1. Day 1: Wash cucumbers and place in a crock.
  2. Cover with boiling water 2 times a day for 2 days.
  3. Day 3: Rinse in warm water. Cut into 1/2 inch chunks and cover with boiling water. Add alum.
  4. Day 4: Drain, rinse and cover with boiling syrup: Vinegar, sugar, spices food coloring (If using red, add cinnamon sticks).
  5. Cover with this syrup for four days. Reboil two times a day.
  6. Day 8: Pack chunks into canning jars, cover with boiling syrup and seal. Pickles are ready to eat now. Extra syrup may be saved and added to another batch.

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