Hawthorne Family Cookbook

← Pickles, Relishes, Jams and Jellies

CUCUMBER PICKLE

Fleda H. Goodwyn (Chee Chee)

Pickles, Relishes, Jams and Jellies

Ingredients

Fill one gallon jar with cucumbers (tightly packed). Add 2 tablespoons salt. Cover with vinegar and let stand six weeks. Drain off vinegar. Slice cucumbers and put back in jar. Add sugar (at least 7 1/2 cups or more) and pickling spices as desired. When seasoned (approximately six weeks) put in pint jars. It isn’t necessary to seal jars.

Directions

Ann DeBusk's recipe shared with Chee Chee.
Chee Chee made this every year and kept the cucumbers in the Lance jar on her kitchen counter. Remember?

Source: PDF page 233

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