Leona Dyer ,14 day pickles, 16 lbs of cucumbers,canning and pickling salt,1small jar of alum,1 gal.vinegar,10 lbs. sugar 1 jar pickling spice. Put pickles in churn or other large container with lid,cover with salt water enough to float an egg and let set for 7 days.Then rinse and slice cucumbers put back in jar and cover with Alum water over night.Drain off all water cover with vinegar let set for 6 hrs. drain and put sugar in layers till pickles are gone put pickling spice in cheese cloth about half way threw pickles put on lid and let set for five more days .pickles are ready to eat can keep in churn for 1 year or you can put in jars and store on shelf with out silling.this recipe come form Sister Betty Kilgore hope it does good for you.
Posted on: Tue, 30 Jul 2013 15:03:39 +0000
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