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Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Select 50 tiny cucumbers. Wash. Cover with cold
water. Handle as little as possible to avoid bruises.
Let stand 2 hours. Drain. Cover with boiling water to
which 3/4 cup salt has been added. Cover and let stand
2 days. Drain. Discard all cucumbers that are not
solid and in good condition. Pack in sterilized jars.
Cover with the following pickling liquid, which should
be hot but not boiling: To sufficient vinegar to
cover the pickles add 3 chopped green peppers, 1/4 cup
salt, 6 whole allspice, 6 peppercorns, 1 1/2 sticks
cinnamon, 1 blade mace, 1 bay leaf, 1 small onion,
minced, and 1 1/2 tablespoons mustard seed. Pickles
will be ready for use after 8 weeks. The Household
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