Title: Eight-Day Pickles (Mennonite)
Categories: Pickle Preserve Ethnic
Yield: 4 Gallons

4	ga	Medium-sized cucumbers
		Horse-radish leaves
2	tb	Powdered alum
1 1/2	tb	Celery seed
1 1/2	tb	Mustard seed
3	qt	Vinegar
10	c	Sugar
2	oz	Cinnamon bark

Make a salt solution, using 1 cup salt to each gallon of water. Pour over cucumbers, enough to cover, and allow to stand 6 days. Drain, then pour boiling water over the cucumbers. Allow to stand overnight and then drain. Cut pickles into 1-inch chunks. Cover with horse-radish leaves and powdered alum and pour boiling water over them. Let stand 1 day and night, drain and cover again with boiling water. Let stand 1 hour and drain. Combine vinegar, sugar, and spices. Bring to a boil and pour over pickles. Pack in jars and seal.

Mrs. W. Weaver of Pennsylvania. _Mennonite Community Cookbook_ Mary Emma Showalter 1950 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett

previous

next