Soak cucumbers in brine that will float an egg for 5 days. 2 cups of salt to 1 gallon of water.
Then drain and put into a clean churn or earthenware large jars and sprinkle over the top one tablespoonful of powdered alum to each gallon of cucumbers; cover with boiling water.
Let stand for 24 hours, then drain and reheat the solution and pour back on them for 24 hours.
Split the cucumbers as desired and cover with syrup.
Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
ork out exactly but each solution is easy to adjust to
then dip into prepared dipping solution.
Place on well-greased
Put cucumbers in stone\tjar or glass.
Pour over them 1 gallon boiling water with\t1 teacup salt dissolved.
Let stand 8 days. On the 8th\tday,
drain off water and wash good. Then pour\tover gallon boiling water and let stand 24 hours.
Ninth day,
pour over
a
gallon
boiling
water
with 1 tablespoon powdered
alum; let stand 24 hours.
Tenth day, drain and pour over
1 gallon boiling water and let stand 24 hours.
Eleventh day, drain and pour over boiling syrup.
Soak cukes with salt in enough boiling water to cover.
Let soak overnight.
Next morning, drain off salty water.
After draining, add 2 tablespoons alum to enough cold water to cover. Let stand overnight and next morning, drain.
Make syrup of vinegar, sugar, 1 cup water and all of spices listed.
Bring to boil; add cukes.
When boiling point is reached again, pack in jars and seal.
Wash cucumbers.
Pack into hot jars.
Put 1/8 teaspoon of alum on top.
Add 1/4 to 1/2 teaspoon pickling spice, 1 garlic button, 1 hind dill and 1 little green strong pepper.
Into each quart, use 1/4 vinegar to 3 parts water (more vinegar if desired).
Seal.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
Have jars and lids very hot.
Put in the bottom of each jar a grape leaf, garlic and dill.
Heat water, alum, salt and vinegar to boiling.
Pour over cucumbers and seal.
Soak cucumbers 4 days in strong salt.
Wash and rinse 3 or 4 times.
Slice and soak in 1 small box alum, dissolved in 1 gallon of water.
Pour over cucumbers.
Let soak 2 days.
Pour alum water off.
Wash good.
Pour 1 gallon of vinegar on cucumbers.
Let stand overnight.
Drain vinegar off.
Put a layer of cucumbers and a layer of sugar and pickling spice.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hours.
Place cukes, alum, food coloring, 1 cup vinegar
rine.
Make a solution of 3 tablespoons alum to 1 gallon
lice cukes.
Put in solution for 24 hours. Lift rings
immer for 3 hours in solution made of equal parts vinegar
To each quart jar and 1/8 teaspoon alum, 1 head fresh dill or 1 teaspoon dill seed, 2 to 3 cloves of garlic, 1 teaspoon hot pepper and cucumbers.
Bring water, vinegar and salt to a boil.
Pour hot solution over cucumbers and seal.
Pickles will be ready in 3 to 4 weeks depending on the size of the cucumbers.
Recipe makes 7 quarts of brine.