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Preserves : Pickles
A B C D E F G H I J K L M N O P Q R S T U W Z Sweet Pickles Categories: Pickles
Yield: 20 servings
3 lb Pickling Cucumbers
---------------------------------COLD BRINE---------------------------------
4 c Water 1/2 c Vinegar
1/2 c Salt
---------------------------------HOT SYRUP---------------------------------
2 c Sugar 8 All Spice Balls
2 c Vinegar 6 Cloves
1 c Water 1 Stick Cinnamon
Wash cucumbers and put in jars whole. Cover with cold brine and store
until ready to use. When ready, drain pickles and cut into pieces. Cover
with boiling water and 1/4 t alum, let stand until cool. Drain. Put
pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on
pickles and let stand in open jars for 2 days. Drain syrup into a pan and
heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles
into clean jars, pour syrup over and seal. Pickles are ready to eat when
cool.
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