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Texas Sweet Pickles Recipe

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This recipe for Texas Sweet Pickles, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Arender
Added: Saturday, October 10, 2009


2 gallons whole cucumbers
2 cups salt
10 lb. sugar
2 tsp. mixed spices
4 oz. alum
1 gallon vinegar
2 tsp. celery salt
2 tsp. turmeric

Boil 2 cups salt with 1 gallon water.
1. Pour over cucumbers and let sit for 24 hours.
2. Drain cucumbers. Boil 4 oz. alum in l gallon water. Pour over cucumbers. Let sit for 24 hours. Drain.
3. Boil 1 gallon plain water and pour over cucumbers. Let sit for 24 hours. Drain.
4. Boil 1 gallon vinegar and spices for 15 minutes. Pour mixture over cucumbers and leave for 9 days.
5. Drain vinegar and spices and throw away.
6. Slice cucumbers thin and put a layer of cucumbers and a layer of sugar.
When sugar melts, pickles are ready to eat.
7. Place in jars, or whatever you want to place the pickles in.

Personal Notes:
Personal Notes:
Note: I put the spices in a bag made from an old hosiery to make it easy to separate and throw away.




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