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Candied Cucumber Pickles Recipe

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

Contributor:  
Contributor:  
Gladys Sharp
Added: Sunday, September 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 gallon jar of cucumbers sliced 1/4" thick
3/4 cup salt
1 quart cold water

4 rounding tsp alum

vinegar

3 1/2 pounds sugar
pickling spices

Directions:
Directions:
Dissolve salt in 1 quart of water. Pour over cucumbers and finish filling jar with cold water. Weigh down with good sized clean rock tied in a cloth. Let soak for 7 days.

Pour off salt water. Dissolve alum in 1 quart of cold water. Pour over sliced cucumbers and finish filling with cold water. Let soak for 24 hours.

Drain off alum water and rinse cucumbers well. Put back in jar and fill with vinegar. Let soak 6 hours.

Drain off vinegar and put layer of cucumbers, layer of sugar and spices. Do not seal. They are ready to eat when sugar is almost dissolved.

 

 

 

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