The most lip smackin' pickles you ever tasted.

This recipe came from my wife's grandmother.


(makes 4 cups)


  1. Wash cucumbers in cool water and pack into a canning jar big enough to hold them.
  2. Add sugar, salt, dry mustard, and alum.
  3. Fill jar about 2/3 full with vinegar. Fill remaining portion of jar to cover cucumbers with water.
  4. Put lid on jar.
  5. 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.


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.


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


Jim Roche 
University of Rochester Rochester, NY caip!rochester!roche 
Recipe last modified: 19 May 86

Original header

Path: decwrl!recipes
From: roche@rochester (James Roche)
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
Lines: 48
Approved: reid@decwrl.UUCP

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