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Wednesday, March 21, 2012

Sweet-Sour Pickles

2 gallons cucumbers cut in spears
1 1/2 cups salt
3 quarts water
2 teaspoons alum
1 quart vinegar
1 teaspoon turmeric Mix salt into enough boiling water to cover cucumbers. Leave over night. Drain, rinse several times.
Mix together water, vinegar, alum, and turmeric. Add cucumbers and simmer for 1/2 hour. Put a sprig of dill and 1 grape leaf in each bottle, makes 6 quarts. Put cucumbers in jars. Boil 1 quart vinegar, 1 quart water, and 8 cups sugar, pour over cucumbers, seal.

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