Yield: 1 Servings
|7 pounds||Sliced cucumbers; about 1/4-inch thick|
|2 quarts||Cider vinegar|
|½ teaspoon||Oil of cinnamon|
|½ teaspoon||Oil of cloves|
|2 teaspoons||Celery seed|
|2 teaspoons||Mustard seed|
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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .