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From: roche@rochester (James Roche)
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Subject: Cleartext copy of RECIPE: Sour cucumber pickles
Message-ID: <6395@decwrl.DEC.COM>
Date: Thu, 13-Nov-86 21:16:17 EST
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Posted: Thu Nov 13 21:16:17 1986
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SOUR-PICKLES-1(AV)       USENET Cookbook       SOUR-PICKLES-1(AV)

SOUR CUCUMBER PICKLES

     SOUR-PICKLES-1 - The most lip smackin' pickles you ever
     tasted.

     This recipe came from my wife's grandmother.

INGREDIENTS (makes 4 cups)
     4 cups    small cucumbers
     4 tsp     sugar
     2 tsp     canning/pickling salt
     2 tsp     dry mustard
     1/8 tsp   alum
               cider vinegar
               water

PROCEDURE
          (1)  Wash cucumbers in cool water and pack into a can-
               ning jar big enough to hold them.

          (2)  Add sugar, salt, dry mustard, and alum.

          (3)  Fill jar about 2/3 full with vinegar. Fill remain-
               ing portion of jar to cover cucumbers with water.

          (4)  Put lid on jar.

          (5)  Agitate lightly every day for about a week to mix
               spices in with cucumbers.  Then put in a cool dark
               place for about 3 months while the cucumbers work.

NOTES
     Don't be too impatient to try the pickles. They taste terri-
     ble if they haven't worked. Also, you do not have to seal
     these jars. They will keep for quite some time if stored in
     a cool/dark location.

RATING
     Difficulty: easy Time: 10 minutes preparation, 3 months
     waiting.  Precision: Approximate measurement OK.

CONTRIBUTOR
     Jim Roche
     University of Rochester Rochester, NY
     roche@rochester.arpa     caip!rochester!roche