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“Old recipe; directions are written as recipe given; sweet pickle alum is used.”
24hrs 30mins
8 quarts

Ingredients Nutrition


  1. Cut cucumbers lengthwise.
  2. Add 1 heaping tablespoon salt for each quart of water; let stand overnight.
  3. Drain.
  4. Place in kettle and cover with weak solution on 1 cup vinegar to1 gallon water; heat to simmer.
  5. Meanwhile, in another pot, make a syrup of 1 cup vinegar, 1 cup water,
  6. 2 cups sugar, 1/4 teaspoon red pepper, and 1/2 teaspoon turmeric.
  7. Boil for 10 minutes.
  8. When pickles have simmered 10 minutes, drain and put into clean jars.
  9. Add 2 slices onion and 1/4 teaspoon alum to each jar.
  10. Cover with boiling syrup before sealing; seal.

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