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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