SOUR CUCUMBER PICKLES
The most lip smackin' pickles you ever tasted.
This recipe came from my wife's grandmother.
Ingredients(makes 4 cups)
- 4 cups small cucumbers
- 4 tsp sugar
- 2 tsp canning/pickling salt
- 2 tsp dry mustard
- 1/8 tsp alum
- cider vinegar
Wash cucumbers in cool water and pack into a canning jar big enough to hold
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.
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.
10 minutes preparation, 3 months waiting.
Approximate measurement OK.
University of Rochester Rochester, NY
Recipe last modified: 19 May 86
From: roche@rochester (James Roche)
Subject: RECIPE: Sour cucumber pickles
Date: 14 Nov 86 02:14:50 GMT
Organization: University of Rochester, Rochester, New York, USA
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.