This recipe for Jewel Pickles, by Barbara Olson, is from Eagle Scout Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Peel, cut, seed 10-12 large cucumbers Let stand over night in lime water 2 cups lime to 2 gal water. Rinse well Mince together 2 quart white vinegar 1 tsp pickling spices 1 tsp whole celery seed 1 tsp salt 1 cup sugar
Stir until sugar dissolves. Then pour over cuke pieces, let stand overnight. Next morning bring to boil and cook until cukes are transparent. Approx. 11/2 hours. Add green food color. Pack and seal in canning jars.
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