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Liberty Pickles Recipe

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Liberty Pickles image
Aunt Helen, Aunt Marjorie, & Aunt Georgia with Beech Tree

 

This recipe for Liberty Pickles, by , is from The Stuckey Family Cookbook, 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:  
Lola Ramsey Stuckey (Great Grandma Stuckey)

Category:
Category:

Ingredients:  
Ingredients:  
2 gallons pickles
Brine (1 gal water, 1 pt salt)
alum size of walnut
2 qt vinegar
8 c sugar
cinnamon bark
horse radish roots, handful
1 tsp celery seed

Directions:
Directions:
Soak cucumbers in brine 1 week. Pour off brine and cover with boiling water and salt and let stand 24 hours. Split pickles and cover again with boiling water and lump of alum. Let stand 24 hours, then pour off. Heat vinegar, sugar, cinnamon bark, horse radish roots, and celery seeds. Heat this and pour over pickles for 3 days. Can on the third day.

 

 

 

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