CROCK PICKLES


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Posted by sherry on June 07, 2001 at 19:25:15:

CROCK PICKLES

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16 lb. cucumbers
salt
1 small box powdered alum
1 gal. vinegar
1 box pickling spices

Make brine to cover 16 pounds cucumbers. (Salt to float
an egg.) Cover cucumbers and let stand 14 days and rinse in
cold water and slice. Mix 1 small box of powdered alum and 1
gallon cold water. Pour over cucumbers and let stand over-
night. Rinse in cold water and put back in jar. Pour 1 gallon
vinegar over cucumbers and let set 7 hours. Drain off vinegar
and put layer of cucumbers and layer of sugar until 10 pounds
of sugar has been used, tie one small box of pickling spices in
cloth and put in center of jar. Juice will rise over cucum-
bers. Leave in covered crock and set it anywhere. Eat.
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ONE DAY CROCK PICKLES

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5 c. sliced cucumbers
1 slice bread
1/2 c. vinegar
1 c. sugar
1 tsp. salt
2 c. water
dill, onion and/or garlic to
taste

Bring water, vinegar, sugar and salt to boil. Remove
from heat. Pour over cucumbers. Add dill, onion and/or
garlic. Lay one slice bread on top. Cover and refrigerate for
6 hours.

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SUMMER-CROCK PICKLES

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1 gal. water
1 1/4 c. vinegar
1 c. salt
2 Tbsp. alum
grape leaves
dill
1 gal. cukes

Layer: grape leaves, garlic toes, dill and cukes in
gallon jar or in crock. Pour brine over cukes; set outside in
sun for a week or so if its hot outside. Longer if not hot.

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OLD FASHIONED CROCK PICKLES

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18 cucumbers
2 gal. boiling water
6 garlic cloves
1 c. salt
3 stocks dill
1 c. vinegar
5 slices dark rye bread

Wash the cucumbers; cut off tips. Add salt and vinegar
in boiling water and pour over cucumbers. To keep them sub-
merged, for a weight, use a Mason jar filled with water. Let
stand overnight. The following day, add rye bread to mixture
and cover with tea towel and place where it can stand for 12
days. Check in time to see if pickles are to your taste.
Pickles can be stored in covered glass jars and refrigerated.



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