SOUR CUCUMBER PICKLES

      Title: SOUR CUCUMBER PICKLES
  Categories: Pickles
       Yield: 4 Cups
  
       4 c  Cucumbers (small)
       4 ts Sugar
       2 ts Canning/pickling salt
       2 ts Mustard, dry
     1/8 ts Alum
            Cider vinegar
            Water
  
   Wash cucumbers in cool water and pack into a canning jar big enough
   to hold them.  Add sugar, salt, dry mustard and alum. Fill jar about
   2/3 full with vinegar.  Fill remaining portion of jar to cover
   cucumbers with water. Put lid on jar.
   
   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:
   
   *  The most lip smackin' pickles you ever tasted, this recipe came
   from my wife's grandmother.
   
   *  Don't be too impatient to try the pickles.  They taste terrible 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.
   
   : Difficulty:  easy
   : Time:  10 minutes preparation, 3 months waiting.
   : Precision:  Approximate measurement OK.
   
   : Jim Roche
   : University of Rochester Rochester, NY
   : roche@rochester.arpa   caip!rochester!roche
   
   : Copyright (C) 1986 USENET Community Trust
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