"Aunt Sara'S Pickles" - cooking recipe

Ingredients
    1/2 gal. dill pickles
    4 c. sugar
    2 tsp. celery seed
    2 tsp. mustard seed
    1 tsp. powdered alum
    pinch of turmeric
Preparation
    Cut pickles in chunks or use sliced dills.
    Drain them and place in a large glass jar or crock.
    Add the sugar and seasonings.
    They make their own juice.
    Refrigerate for a few days, stirring occasionally to dissolve sugar.
    Then they may be put in smaller jars for ease in handling.
    They turn out good and crisp.

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