"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Churn Pickles Recipe

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This recipe for Churn Pickles, by , is from COOKING WITH GRANDMOTHER AND OTHERS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gazelle Holland
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 gallons sliced cucumbers
1 gallon boiling water
2 cups pickling salt (not iodized)

Directions:
Directions:
Let stand 7 to 14 days. Drain. Add 1 box alum. Soak overnight. Drain and wash. Add 1 gallon vinegar. Soak 8 hours and drain. Place layer of cucumbers and layer of sugar until churn is half full. Tie 1 box pickling spice in cloth and place in churn. Add remainder of cucumbers and sugar in layers until 10 pounds sugar is used. Pickles may be eaten anytime. Just leave in churn. Remove as needed.

 

 

 

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