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This recipe for 24 HOUR PICKLES, by , is from Bolle Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Dorothy Bolle


Wash and cut cucumbers into slices about 1/2 to 1" thick with skins on.
Try not to use pickles larger than 1 1/2 diameter.

Layer in gallon jar with lots of dill, sliced onions.
Usually make 3 layers alternating.
Add 2 t. minced garlic, and some red pepper flakes to jar.
Boil 2 quarts water, 1 quart vinegar, 3 c. sugar, 1/2 c. canning salt.
Bring to boil.
Put 2 t. alum powder on top of pickles.
Pour hot brine over pickles slowly to temper jars.

Seal jar and let stand on cupboard for 24 hours.
Keep refrigerated after opening.
Pickles can be used anytime after the 24 hour period,
BETTER after a week.

Personal Notes:
Personal Notes:

Dennis, I can remember going to the bar to visit, and Aunt Dorothy would send me home with a jar.
I agree; they are good!!!...Wendy




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