Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ga Medium-sized cucumbers; cut 1 c Water
-in 1" chunks 1/2 ts Turmeric
1/2 c Salt 1 ts Dry mustard
Boiling water 1 ts Allspice
3 c Granulated sugar 1 ts Mustard seed
3 c Apple cider vinegar 1 ts Celery seed

Combine cucumber chunks and salt. Place in large dishpan or crock and add
boiling water to cover. Let stand overnight, then drain.
Mix together sugar, vinegar and spices in a large saucepan. Turn heat to
high. When it comes to a boil, add the pickles and return to the boiling
point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The
Best Of Amish Cooking by Phyllis Pellman

Michael Hatala, Prodigy Food Wine Board

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