Kitchen Floor Pickles

While looking for another old recipe, I came upon this old one for pickles.  I remember when I saw this recipe for the first time.  It was in the early 1980's, and it was in one of those little magazines called Home Cooking. 

I used to have a subscription to Workbasket magazine also.  In fact, my husband made the tangy meatloaf recipe from an old 1979 edition just yesterday.  They both were small sized magazines that I looked forward to getting in the mail.  Times have changed in so many ways, but I won't go into that now.

When I originally saw the recipe, I gave it to my parents.  They made them that first year and again every year for several years.  I forgot about them until recently.   When I asked my dad, he remembered them also.  I would have made them this year, but now it's too late.  I think the small to medium sized cucumbers are all done for this summer.  I will definitely try next summer.  The funny part is that I had three glass gallon jars for sale at our garage sale because I had no use for them.  Fortunately only two sold so I have one left to make the pickles in next year.

Kitchen Floor Pickles

In a Gallon glass jar, pack washed cucumbers very tightly.

Then combine:

2 Tablespoons Alum
2 Tablespoons salt
1 Cup mixed Pickling Spices (3 oz. size)
4 Cups Vinegar

Stir together until well mixed but do not heat.  Pour over cucumbers and finish filling the jar with water and cover.

Let stand for 30 days.  Shake them often, preferably every day.
They are called Kitchen Floor Pickles because the recipe says to roll the jar across the floor everyday.

After 30 days, wash the cucumbers and the jar thoroughly.  Cut into spears or any shape you like.
My parents cut them into chunks.
Put them back into the clean jar, add 4 cups of sugar and shake until the sugar turns to juice.

Store it in the refrigerator.  They are a sweet and crisp pickle.