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Pail Pickles Recipe

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This recipe for Pail Pickles, by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marta Boulton
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Fill an ice cream pail with a mixture of unpeeled, sliced cucumbers, chopped onions, and chopped red and green peppers.
Brine: 4 c. sugar
2 tbsp. pickling salt
4 c. vinegar
1 1/2 tsp. tumeric
1 1/2 tsp. mustard seed
1 tsp. hot pepper flakes

Directions:
Directions:
When ice cream pail is full of vegetables, sprinkle with 3 tbsp. pickling salt and let sit overnight. Meanwhile prepare brine in a saucepan and bring to a boil. Cool. In the morning drain vegetables well and rinse with cold water. Add brine. Place in fridge and serve as needed. Pickles last up to 2 months.

 

 

 

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