Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 7 pounds | Sliced cucumbers; about 1/4-inch thick |
| 2 gallons | Water |
| 3 cups | Lime |
| 5 pounds | Sugar |
| 2 quarts | Cider vinegar |
| ½ teaspoon | Oil of cinnamon |
| ½ teaspoon | Oil of cloves |
| 2 teaspoons | Celery seed |
| 2 teaspoons | Mustard seed |
| 5 teaspoons | Salt |
Soak cucumbers overnight in water & lime. Next morning, wash cucumbers well & soak in ice water for 3 hours. In the meantime, make a syrup of the rest of the ingredients. (You may tie the celery & mustard seed in a piece of cheesecloth so the seeds will not be in your pickles later, if desired.) Soak cucumbers in the syrup for 4 hours. Simmer for 1 hour & pack in sterilized, hot jars. Be sure & cover the cucumbers with syrup after putting them into jars. This recipe makes over 10 pints.
NELL COOKE
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .