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    Sweet icile pickles

    From Ball BLue Book

    List of Ingredients

    20 cukes, 4-6" long, cut into quarters
    Brine 1:
    1 cup salt
    2 quarts water
    Brine 2
    1 1/2 T mixed pickling spices
    5 cups sugar
    5 cups vinegar


    Put cuke strips in stone jar, large glass container or stainless steel container.
    Add salt to water and bring to boil. Pour over cukes.
    Cover cukes with dinner plate or glass pie plate. Fill jar with water and use to hold plate under brine.
    Cover stone jar and let stand 1 week in cool place. If scum forms, remove it daily.
    Drain, discarding brine. Rinse cukes thoroughly.
    Cover with boiling water. Cover. Let stand 24 hrs. Drain.
    Tie spices in cheesecloth bag. Add to sugar and vinegar; bring to boil. Pour ocer cukes. Cover and let stand 24 hrs. Drain syrup; bring syrup to boil and pour over cukes. Repeat this step each day for 4 days. Pack pickles into hot jars, leaving 1/4" head space. Remove spice bag. Heat syrup to boiling. Pour, boiling hot, over pickles, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process pints and quarts 10 min. in boiling water bath. Yield: about 6 pints.




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