"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mrs. Sasser's Pickles Recipe

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This recipe for Mrs. Sasser's Pickles, by , is from The Best Cookbook Ever for Jovanna and Tyler, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paula Adams

Category:
Category:

Ingredients:  
Ingredients:  
7-8 lbs of small cucumbers
2 cups pickling salt
1 cup alum
5 quarts of white vinegar
2 tablespoons McCormick Pickling Spice
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon whole cloves
5 pounds sugar

Directions:
Directions:
1st Day: Place pickling cucumbers in a large container. Boil 2 gallons of water. Add 2 cups pickling salt, stir until dissolved, cool. Pour over cucumbers. Stand for 24 hours.

2nd Day: Drain off salt water. Boil 2 gallons water and add 1 cup alum, stir until dissolved, cool. Pour over cucumbers. Stand for 24 hours.

3rd Day: Soak in clear cool water for 24 hours.

4th Day: In a large pot, 5 quarts white vinegar, pickling spice, celery seeds, mustard seeds and whole cloves. Bring to a boil for 24 minutes. Cool, then pour over cucumbers. Let stay in this mixture for 9 days.

After 9 days, take up and slice to suit yourself. While you are slicing, warm the pickle juice solution and stir in 5 pounds of sugar until dissolved -- do not boil.

Pour juice over sliced pickles.

Enjoy.

Number Of Servings:
Number Of Servings:
A bunch
Preparation Time:
Preparation Time:
10 days
Personal Notes:
Personal Notes:
This recipe came from Patsy Shiflett who got it from Mary Allen. I'm passing it on to you because you enjoy the pickles so much.

I order the alum from Amazon.

 

 

 

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