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ETTA MAE'S SWEET PICKLES | |
2 gal. cucumbers 1. Make a brine of 2 cups salt to 1 gallon water. Boil. Pour over cucumbers. Let stand one week. 2. Drain and cut into chunks. 3. For next 3 mornings make a boiling hot solution of 1 tablespoon powdered alum and 1 gallon water. Pour over pickles. Makes this fresh each morning. 4. On fourth morning drain from alum water. Heat 6 cups vinegar, 5 cups sugar, 1/3 cup pickling spice and 1 tablespoon celery seed to boiling and pour over pickles. 5. On sixth morning drain liquid and add one more cup of sugar to it. Heat liquid to boiling. 6. Pack pickles into jars. Pour hot liquid over them and seal. |
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