This recipe for Zesty Canned Cucumbers, by Pam Hart, is from The ASC Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 quarts water 1 quart vinegar 1 c. canning salt 1 tsp. powdered alum
per canning jar: 1 to 3 cayenne peppers 3 cloves garlic 3 sprigs dill baby cucumbers to fill
In sterile quart-size canning jars, pack cayenne peppers, garlic, dill, and cucumbers. Mix the water, vinegar, salt, and alum in a large saucepan and bring to a boil. Pour liquid into jars, seal, and process in a hot water bath.
May substitute green beans for the cucumbers if desired.
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