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This is a great recipe for
anyone who has a garden that is abundantly producing cucumbers. Putting
them in jars like this is so easy and they can be finished later in the
year when outside work isn't so demanding.
Cut up pickles into quart jar, finger size strips. To each jar add:
1 teaspoon salt 1 teaspoon alum
Fill jar with cold cider vinegar and put lid on. And after three months,
open and drain well.
Boil:
2 C. sugar
2/3 C. water
1 teaspoon pickling spice
Let cool to lukewarm, then pour over cucumbers and close jar again. (If it
gets cold, sugar will crystalize and you'll have to melt it again) Turn
jar over to encourage cucumbers to take sugar instead of it settling to
the bottom.
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