Yield: 1 bunch
Measure | Ingredient |
---|---|
½ each | Peck of cucumbers; each about 2-inches long |
½ cup | Salt |
\N \N | Water to cover |
1 quart | Vinegar |
3 cups | Sugar |
1 tablespoon | Celery seed |
2 tablespoons | Mustard seed |
2 teaspoons | Curry powder |
½ teaspoon | Powdered alum |
Wash cucumbers and cover with salt water. Let stand 3 hours and then drain. Combine vinegar, sugar, alum, and spices. Bring to a boil and add cucumbers. When the boiling point has been reached again, pack pickles in hot
jars and seal.
Mrs. Paul Weldy of Indiana. _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 08-22-95