KCAT Pickles

KCAT Pickles

The ever favourite.


Day 1

  • 3 baskets cucumbers
  • 1/2 box pickling salt

Day 3

  • 2 tablespoons alum powder, heaping
  • piece horseradish root

Day 5

  • 12 cups sugar
  • 10 cups vinegar
  • 3 sticks cinnamon
  • 1 tbsp whole celery seed
  • 10 whole cloves

Day 9

  • 5 cups sugar
  • 5 cups vinegar


  • On day 1, cover whole cucumbers with a salt brine strong enough to float an egg—generally 10 ounces of salt per gallon of water.
  • On day 2, drawn the cucumbers and cover again with boiling water.
  • On day 3, drawin and cut cucumbers into chunks. Cover again with boiling water, and add the alum and piece of horseradish root.
  • On day 4, cover again with boiling water.
  • On day 5, boil a syrup out of the day’s ingredients, placing the celery seed and cloves in a tied cheesecloth bag. Pour this syrup over the cut cucumbers.
  • On day 6, drain the syrup and boil it. Pour this back over the cucumber chunks.
  • Repeat this process on day 7 and 8.
  • On day 9, make additional syrup with sugar and vinegar. Drain the syrup from the cucumber chunks and add this to the same pot, heating fully.
  • Sterilize jars and ladle in the cucumber chunks. Cover with the hot syrup to within 1/4″ of top of jar, and seal.


  • KCAT is the Kemptville College of Agricultural Technology. One year, the Food Sciences department tested countless recipes for 9-day pickles and this was judged to be the best.