Sunday, August 17, 2014
Happy Belated National Can-It-Forward-Day
Aunt Lillie’s Cucumber Pickles
1 gallon vinegar
1 cup sugar
1 cup salt
4 tablespoons mustard “coleman”
1 cup horse radish “scant”
1/3 lb. mustard seed
Ground cinnamon and cloves to taste
Add a pinch of Alum “powdered”
If the vinegar is too strong, boil the water and cool it before adding to the vinegar and use 3 quarts of vinegar and 1 quart of boiled water.
Add to vinegar after water is cold.
Pack pickles in jars. Then make the above mixture. Pour on pickles and seal up jars.