Yield: 4 gallons
|4 gallons||Medium-sized cucumbers|
|2 tablespoons||Powdered alum|
|1½ tablespoon||Celery seed|
|1½ tablespoon||Mustard seed|
|2 ounces||Cinnamon bark|
Make a salt solution, using 1 cup salt to each gallon of water. Pour over cucumbers, enough to cover, and allow to stand 6 days. Drain, then pour boiling water over the cucumbers. Allow to stand overnight and then drain. Cut pickles into 1-inch chunks. Cover with horse-radish leaves and powdered alum and pour boiling water over them. Let stand 1 day and night, drain and cover again with boiling water. Let stand 1 hour and drain. Combine vinegar, sugar, and spices. Bring to a boil and pour over pickles. Pack in jars and seal.
Mrs. W. Weaver of Pennsylvania. _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