Garnishes and Sauces

Pickle Chips

Ingredients

• Cucumbers, sliced (amount not given in the original)
• Weak salt brine (strength not given in the original)
• Alum, size of a small egg (or powdered alum)
• 2 tbsp ginger

Syrup:

• 2 qt vinegar
• 1 qt water
• 6 lb granulated sugar
• 2 tbsp celery seed
• 2 tbsp salt
• 2 tbsp cinnamon
• 2 tbsp whole cloves
• 2 tbsp allspice

Directions

1. Slice the cucumbers and put them in a weak salt brine for 3 days, stirring every day.
2. Wash and put in warm water with the alum. Boil 10 minutes. Wash again and drain.
3. Boil 10 minutes with the ginger. Drain and wash.
4. Make the syrup by combining all the syrup ingredients.
5. Add the pickles to the syrup and cook 30 minutes. Can.

Notes

• The original does not give the number of cucumbers, the brine strength, or the amount of water for the alum and ginger boils.