Heinz Pickles

📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Preserves Discover a traditional recipe for homemade Heinz pickles cured in salt brine and spiced vinegar. This heirloom method creates exceptionally crisp and flavorful pickles perfect for storage.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	15 mins	19 days	100 pickles

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🔪 Key Equipment

• Kettle
• Stone jar
• Fruit jars

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Ingredients

Pickling Ingredients

Measurements	Ingredients	Prep / Notes
100	Pickles	Fresh cucumbers
As needed	Salt brine	Strong enough to hold up an egg
3 quarts	Water	For boiling
1 heaping tsp.	Powd. alum	Powdered alum
As needed	Cold vinegar	For soaking
1	Dry red pepper	Per jar
1 cup	Sugar	Per each cup of sugar add 1 cup vinegar (note: original text says ‘To each cup of sugar add 1 c. vinegar’)
1 cup	Vinegar	Balanced with sugar
1/2 tsp.	Essence of cloves	Or cloves
1/2 tsp.	Cinnamon	Ground

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Instructions

Step 1: Initial Brining

1. Put 100 pickles in salt brine strong enough to hold up an egg.
2. Allow them to stand for 9 days.
3. After 9 days, put them in cold water for several hours.

Step 2: Alum Boil and Soaking

4. Put the pickles in a kettle with 3 qts. of water and 1 heaping tsp. powd. alum, and let boil for 6 min.
5. After that, put pickles through cold water so they get cooled off.

Step 3: Vinegar Soak

6. Then put pickles in a stone jar again, cover pickles with cold vinegar, and let stand again for 9 days.
7. After that, put them into fruit jars; in each jar put 1 dry red pepper (from mixed spices).

Step 4: Final Syrup and Bottling

8. To each cup of sugar add 1 c. vinegar, 1/2 tsp. essence of cloves, and 1/2 tsp. cinnamon.
9. Boil, let stand to cool, before putting on pickles.

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💡 Make-Ahead & Storage: Store sealed jars in a cool, dark place. Let mature for a few weeks before opening for best flavor.

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Original Recipe Scan