Put in stone jar.
Cover
cucumbers with hot brine of 1 pint salt to 1
gallon of water.
Let stand seven days.\tDrain and cover with 1
tablespoon
alum
to 1 gallon of water.
Let stand 24 hours.
Drain.
Cut
every
pickle
and\tcover
with boiling water; let\tstand
24
hours,
drain.
Make
syrup\tof vinegar, sugar and
stick
cinnamon.
Boil this syrup and pour over pickles.
Heat this
syrup\tfor
3 mornings, adding 1 cup sugar each day and can the third day.
Wash pickles and slice to 1/2-
00b0.
On the third day, drain salt water and discard
Pour all juice off pickles and reserve.
Empty pickles into bowl and chunk the pickles.
Return pickles to jar.
Add 1 cup of juice.
Add the sugar.
Re-seal and refrigerate.
Every few days, shake jar.
Pickles will make their own syrup.
Should be sweet and crunchy in approximately 2 weeks.
If not quite sweet enough to your taste, add 1/4 to 1/2 cup more sugar and continue to refrigerate.
Enjoy.
Heat the 2 cups salt and 1 gallon of water and pour into a crock.
Soak clean, whole cucumbers in this solution for 7 days. Weigh cucumbers under brim with a plate.
Remove scum each day. Remove cucumbers from brim; wash and soak in clean water for 24 hours.
Bring to a boil the alum and 1 quart of water.
Slice cucumbers and cover with this boiling solution.
Let slices soak 2 hours; remove.
Wash and cool with ice water.
Drain well.
Day 1-3 - Soak pickles in water and salt for 3 days.
Day 3 - Drain and rinse pickles. Mix 2 cups of vinegar to 1 cup water. Pour over pickles. Bring to boil. Put in jars.
Mix 3 cups of sugar, 2 cups of vinegar and 1/2 tsp allspice. Heat. Pour over top of pickles and add a pinch of alum to each jar. Seal.
ut of the jar of pickles and rinse them well.
Soak cucumbers whole for 14 days.
Use 2 cups salt for 1 gallon water.
Keep pushed under water.
Slice up and put in alum water overnight.
Use 3 tablespoons alum per 1 gallon of water. Rinse very well.
Pour apple cider vinegar over these and soak 6 hours.
Drain, but do not rinse.
Let pickles stand in 1 quart boiling water with salt 1 week. Drain and cover with boiling water for 24 hours, then drain again and cover with boiling water and alum.
Let stand another 24 hours, then drain.
Take sugar, vinegar and spices.
Turn over the pickles boiling hot and let stand 24 hours.
Repeat 4 days. Doesn't have to seal.
Wash pickles and dry.
Cut pickles into chunks.
Heat sugar, vinegar, and spice.
Bring to a boil and pour over pickles. Refrigerate or can in jars.
Mix well with hands the pickles, onions and salt.
Let stand for 2 hours.
Drain well and squeeze out juice with hands.
Pour juice off of pickles and discard.
Fill jar with cold water and let stand for 2 hours.
Drain and discard water.
Cut pickles into 1/2-inch slices and return to gallon jar.
Cover with sugar, garlic, spices and vinegar; seal.
Let stand for 3 days, turning jar upside-down and right side up from time to time. Store in a cool place.
Mix salt in well with pickles and onions.
Let stand 2 hours. Drain and squeeze out salt water.
In a large bowl, add sugar, water, vinegar and celery seed.
Stir until sugar is dissolved. Add pickles and onions.
Store in refrigerator overnight.
Will keep in refrigerator for 1 year.
Mix water, vinegar and sugar and bring to boil until well dissolved.
Stir often.
Let stand until well cooled.
Drain off juice from the quart of dill pickles.
Cut pickles into medium size strips.
Replace pickles in same jar.
Pour in sugar mixture and replace lid.
In 2 or 3 days they will be delicious sweet pickles.
Drain brine off of pickles.
Add the sugar, celery seed and mustard seed.
Put this over pickles.
Add the alum to make crisp. Let stand overnight and will make own juice.
Makes delicious sweet pickles.
Take dill pickles out of dill jar.
Wipe dry, then place them in hot vinegar from sweet pickles.
Heat for 2 minutes.
Store in jar; let set for 2 days before using.
Drain dill pickles.
Slice thin and return to jar.
Bring vinegar and sugar to a hard boil and pour over sliced dills in jar.
Let stand until cool.
Refrigerate.
Best tasting sweet pickles you ever \"worked hard for.\"
Pour worcestershire sauce on ribs.
Brown ribs on both sides under broiler.
Combine above ingredients and pour over brown ribs in roast pan.
Add sweet pickles.
Simmer in a low oven for 2 hours.
Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.
1ST DAY: Dissolve salt in 1 gallon