By Jackie Lindley
The Tribune-Star
August 05, 2007 10:17 pm
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Everyone wants this recipe.
It comes from Mary Macke at our church — a very lovely lady. Mary always raised a big garden and shared with her family and friends. She always had these pickles in the refrigerator.
Save your ice cream buckets. (We always have extra buckets.)
These pickles take five days but are well worth the trouble.
Plastic Bucket Pickles
4 pounds small cucumbers, sliced or chunked
1/3 cup salt, non-iodized
• Cover with boiling water.
• Let stand overnight.
• Drain and wash with clear water.
• Return to bucket.
In a sauce pan add:
1 quart cider vinegar
1 cup sugar
1 tablespoon mustard seed
1 tablespoon celery seed
1 tablespoon alum
2 tablespoons pickling spice
• Cook and pour over pickles while hot.
• For five days, add 1 cup sugar.
Note: Keeps very well for months in the refrigerator.
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