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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cucumber Sticks Recipe

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This recipe for Cucumber Sticks, by , is from The Mitchell/Mays 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!

Allie Mitchell


7 lbs very large cucumbers
2 gallons water
2 cups pickling lime
3 oz powdered alum
2 quarts white vinegar
6 lbs sugar
3 Tablespoons pickling spices
1 Tablespoon salt

Day One:
Peel, seed, and cut in long strips 7 lbs of very large cucumbers. Soak in 2 gallons of water with 2 cups of lime for 24 hours.
Day Two:
Rinse out lime and soak for 6 hours in 1 1/2 gallons water with 3 oz of alum. Rinse. Then soak 5-6 hours in clean water. Make syrup using 2 qts white vinegar, 2 quarts water, 6 lbs sugar, pickling spices and salt.
Bring to a boil, pour over the sticks and let stand overnight.
Day Three:
Bring all to a boil and cook until cucumbers are clear. (About one hour.) Pack in sterilized jars and seal.

*Our family hoards these pickles!! We love them!!




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