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Sweet Cucumber Pickles

  • cucumbers
  • water
  • vinegar
  • salt
  • alum
  • 10 lbs. sugar
  • 1/3 bottle (5 1/2-ounce size) garlic powder
  • 1/2 box (1 1/2-ounce size) dill seed
  • 1/4 box (1 1/2-ounce size) allspice or less

Make brine strong enough to float an egg (1 1/2 cups salt to 8 cups water will float egg). Put cucumbers in brine whole. Soak one week. Drain and wash in cold water. Slice and put in alum water (2 (1.5-oz.) boxes alum for 4 gallons). Soak for 1 or 2 nights. Drain well and put back in churn and pour pure vinegar to cover cucumbers and let stand one night. Drain vinegar off and put a layer of cucumbers and a layer of sugar until you use 10 lbs. of sugar, adding dill, allspice, and garlic as you go (a little sprinkle at a time). Use no liquid. The sugar will draw enough liquid to cover the pickles. Let them stay in the jar or can them. Makes a 4 gallon churn full.

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