"Aunt Sara'S Pickles" - cooking recipe
Ingredients
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1/2 gal. dill pickles
4 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
1 tsp. powdered alum
pinch of turmeric
Preparation
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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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