Sour cucumber pickles
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cucumbers (small) |
| 4 | teaspoons | Sugar |
| 2 | teaspoons | Canning/pickling salt |
| 2 | teaspoons | Mustard, dry |
| ⅛ | teaspoon | Alum |
| Cider vinegar | ||
| Water | ||
Directions
Wash cucumbers in cool water and pack into a canning jar big enough to hold them. Add sugar, salt, dry mustard and alum. Fill jar about ⅔ 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.
NOTES:
* The most lip smackin' pickles you ever tasted, this recipe came from my wife's grandmother.
* 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 : roche@... caip!rochester!roche : Copyright (C) 1986 USENET Community Trust