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24 HOUR PICKLES Recipe

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This recipe for 24 HOUR PICKLES, by , is from Bolle Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Dorothy Bolle

Category:
Category:

Ingredients:  
Ingredients:  
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.

Directions:
Directions:
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:
Enjoy!!

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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