SOUR CUCUMBER PICKLES

The most lip smackin' pickles you ever tasted.

This recipe came from my wife's grandmother.

Ingredients

(makes 4 cups)

1 l small cucumbers
20 ml sugar
10 ml canning/pickling salt
10 ml dry mustard
0.5 ml alum
cider vinegar
water

Procedure

Wash cucumbers in cool water and pack into a canning jar big enough to hold them.
Add sugar, salt, dry mustard, and alum.
Fill jar about 2/3 full with vinegar. Fill remaining portion of jar to cover cucumbers with water.
Put lid on jar.
Agitate lightly every day for about a week to mix spices in with cucumbers. Then put in a cool dark place for about 3 months while the cucumbers work.

Notes

Don't be too impatient to try the pickles. They taste terrible if they haven't worked. Also, you do not have to seal these jars. They will keep for quite some time if stored in a cool/dark location.

Rating

Difficulty: easy
Time: 10 minutes preparation, 3 months waiting.
Precision: Approximate measurement OK.

Contributor

 
Jim Roche 
University of Rochester Rochester, NY 
roche@rochester.arpa caip!rochester!roche

Recipe last modified: 19 May 86

Original header

Path: decwrl!recipes
From: roche@rochester (James Roche)
Newsgroups: mod.recipes
Subject: RECIPE: Sour cucumber pickles
Message-ID: <6394@decwrl.DEC.COM>
Date: 14 Nov 86 02:14:50 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Rochester, Rochester, New York, USA
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