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Crunchy Cucumber Pickles Recipe

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This recipe for Crunchy Cucumber Pickles, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Frances Long Forrester
Added: Thursday, June 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 lbs. cucumber
2 gal water
2 c. lime
3 oz alum
2 qts white vinegar
6 lbs. sugar
1 T. salt
6 T. pickling spice

Directions:
Directions:
10 lbs. cucumber, peeled, seeded and sliced. On 1st day soak for 24 hours in 2 gal water and 2 c. lime. 2nd day drain and rinse well and soak for another 24 hours. in 1/2 gal. water and 3 oz. powdered alum. Then white vinegar, 2 qts. water, 6 lbs. sugar, 1 T. salt and 6 T. (1 can) pickling spice. Bring this to a boil and pour over cucumbers and let it sit overnight. On the final day, bring to a boil and cook until cucumbers turn clear. Pack in hot sterile jars and seal.

Number Of Servings:
Number Of Servings:
10-12 pints
Preparation Time:
Preparation Time:
2-3 days

 

 

 

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