Eight-day pickles (mennonite)

4 gallons

Ingredients

Quantity Ingredient
4 gallons Medium-sized cucumbers
Horse-radish leaves
2 tablespoons Powdered alum
1½ tablespoon Celery seed
1½ tablespoon Mustard seed
3 quarts Vinegar
10 cups Sugar
2 ounces Cinnamon bark

Directions

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 Submitted By JEFF PRUETT On 08-22-95

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