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Sour Cucumber Pickle
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Combine cucumbers and onions in large bowl; sprinkle salt (about 1/4 cup) genero usly over layers. Add water barely to cover. Let stand in cool place overnight. Drain; wash vegeta bles under cold running water. Drain thoroughly. Spoon into sterile glass jars. Combine remaining ingredients in nonreactive kettle; cover and boil gently about 10 minutes. Remove spice bag. Pour hot vinegar mixture over cucumbers and onions in jars. Seal at once. Let stand a few weeks in cool dark place before using. Makes 3 pints. Note: Use modern canning techniques.
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