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      Now is the time of year to start taking care of all those wonderful things you've been growing in the garden all summer. The Mrs. B on this recipe is Ken's mom. We dug this one out of one of her really old recipe boxes. We don't know the origin of it but they are great. Ken use to get these when he was a kid, way too many years ago! You can tell by the way this one is written that it's quite old.

  • Water
  • Vinegar
  • Salt
  • 1 Tablespoon Alum per gallon of pickles
  • 1 Pint Vinegar
  • 1 Quart Sugar
  • Mixed Spices

Soak cucumbers 9 days in brine of Salt and Water strong enough to hold an egg.
Small pickles just split, large pickles cut into chunks.
Cover with clear water for 24 hours and drain.
Boil a weak Vinegar solution of 1 part Vinegar to 3 parts Water and 1 Tablespoon Alum per gallon of pickles and pour over the cucumbers.
Let stand 12 hours.
Make a syrup of 1 Pint Vinegar, 1 Quart Sugar and mixed spices.
Boil and pour over the pickles 9 successive mornings.
The pickles will keep in an open jar but I usually put mine in jars. I think she meant jars with lids.

We hope you enjoy these wonderful pickles through to next growing season.

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