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Yellow Cucumber Pickles (senfgurken)
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Day before, place the cucumber pieces in a crock. Combine the water and salt, stir to dissolve salt and pour mixture over cucumbers. Let stand in a cool place overnight. Next day, drain well. Combine the remaining ingredients in a kettle and bring to a boil. Simmer fifteen minutes. Transfer three or four cups of the liquid to a large heavy skillet or roasting pan. Place a single layer of cucumber in the liquid so they are just covered. Simmer until clear. Pack into hot sterilized jars. Repeat until all cucumber are cooked. Fill jars with hot vinegar mixture. Seal. Store in a cool, dark place. YIELD: About ten pints
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