"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sweet Pickles, by Amber Danner, is from A Collection of Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 gallon cucumbers, sliced 1 c. salt Let set for 4 days. Wash 3 times, then put back in jug. Add 3 tsp. Alum. Let set for 24 hours. Wash 3 times, put back in jug and cover with white vinegar.
Let set for 10 days. Wash 3 times, put back in jug. Put 1/4 c. of pickling spice tied up in a white cloth, drop into pickles. Put 3 cups of sugar a day for 3 days. Leave in jug or put in jars. Leave in jug for about 2 weeks. They are then ready to eat.
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