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Quick Sour Pickles


  • 32 cucumbers, about 4 inches long
  • 1 cup salt
  • 4 quarts water
  • 4 cups distilled white vinegar
  • 1 cup sugar
  • 1/2 Tbs whole cloves
  • 1/2 Tbs mustard seed
  • 1/2 Tbs celery seed
  • 1/2 Tbs black peppercorns

Wash cucumbers. Place in a clean crock. Dissolve salt in water and pour over. Let stand 24 hours. Drain. Place in cold, fresh water for 20 minutes. Drain and taste. If too salty, repeat this step. Cut cucumbers in half lengthwise or in strips according to their size. Place in a clean crock. Combine vinegar and sugar. Add the spices, tied in a cheesecloth bag.Bring to a boil and boil for 5 minutes. Remove spice bag and pour boiling hot syrup over cucumbers. Let stand 24 hours. Drain off syrup and pack cucumbers in hot, sterilized jars. Heat syrup to a rolling boil and fill the jars. Seal (makes 8 pints)

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