Categories: Pickles, Usenet 
      Yield: 4 cups 
  
      4 c  Cucumbers (small) 
      4 t  Sugar 
      2 t  Canning/pickling salt 
      2 t  Mustard, dry 
    1/8 t  Alum 
           Cider vinegar 
           Water 
  
  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 2/3 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@rochester.arpa   caip!rochester!roche 
   
  : Copyright (C) 1986 USENET Community Trust