Sour Cucumber Pickles Recipe

Sour Cucumber Pickles Recipe

Yield: 4 Cups
Recipe by luhu.jp

Ingredients:
4 cup: Cucumbers, small
4 tsp: Sugar,
2 tsp: Canning/pickling salt,
2 tsp: Mustard, dry
1/8 tsp: Alum,
Cider vinegar,
Water,

Directions:

Wash cucumbers in cool water and pack into a canning jar big enough
to hold them. Add sugar, salt, dry mustard and alum. Fill jar about
2/3 full with vinegar. Fill remaining portion of jar to cover
cucumbers with water. Put lid on jar.

Agitate lightly every day for about a week to mix spices in with
cucumbers. Then put in a cool dark place for about 3 months while the
cucumbers work.

NOTES:

* The most lip smackin pickles you ever tasted, this recipe came
from my wifes grandmother.

* Dont be too impatient to try the pickles. They taste terrible if
they havent worked. Also, you do not have to seal these jars. They
will keep for quite some time if stored in a cool/dark location.

: Difficulty: easy
: Time: 10 minutes preparation, 3 months waiting.
: Precision: Approximate measurement OK.

: Jim Roche
: University of Rochester Rochester, NY
: roche@rochester.arpa caip!rochester!roche

: Copyright (C) 1986 USENET Community Trust


Source from luhu.jp