| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
6 |
Servings |
INGREDIENTS
| 75 |
|
Cucumbers; 4-5 inches long or- |
| 2 |
ga |
Smaller cucumbers |
|
|
Powdered alum |
|
|
Salt |
|
|
Sugar |
|
|
Pickling spice |
|
|
Celery seed |
INSTRUCTIONS
ALSO
Place cucumbers in large crock. Do not use metal container. Make a brine of
2 cups salt to 1 gallon water. Boil and pour over cucumbers. Let stand 1
week. (In hot weather, skim daily). Drain and cut in chunks. For the next 3
mornings, make a boiling solution of 1 gallon water 1 tablespoon powdered
alum. Drain first solution and pour water-alum solution over cucumbers.
Make a fresh solution each day. On the 4th day, drain and discard alum
water. Boil 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1
tablespoon celery seed; pour over cucumbers. On 5th day, drain, reserve
liquid and add 2 cups sugar. Heat liquid again to boiling and pour over
cucumbers. On 6th day, drain and reserve liquid; add 1 cup sugar. Heat to
boiling. Pack pickles into sterilized jars. Cover with boiling liquid to
within 1/2 inch of jar top. Seal at once. Delicious!
MRS ED WALLACE (DORIS)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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