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.




 

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