CROCK PICKLES

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: CROCK PICKLES : -------------------------------------------------------------------------------- : 16 lb. cucumbers : salt : 1 small box powdered alum : 1 gal. vinegar : 1 box pickling spices : Make brine to cover 16 pounds cucumbers. (Salt to float : an egg.) Cover cucumbers and let stand 14 days and rinse in : cold water and slice. Mix 1 small box of powdered alum and 1 : gallon cold water. Pour over cucumbers and let stand over- : night. Rinse in cold water and put back in jar. Pour 1 gallon : vinegar over cucumbers and let set 7 hours. Drain off vinegar : and put layer of cucumbers and layer of sugar until 10 pounds : of sugar has been used, tie one small box of pickling spices in : cloth and put in center of jar. Juice will rise over cucum- : bers. Leave in covered crock and set it anywhere. Eat. : --------------------- : ONE DAY CROCK PICKLES : -------------------------------------------------------------------------------- : 5 c. sliced cucumbers : 1 slice bread : 1/2 c. vinegar : 1 c. sugar : 1 tsp. salt : 2 c. water : dill, onion and/or garlic to : taste : Bring water, vinegar, sugar and salt to boil. Remove : from heat. Pour over cucumbers. Add dill, onion and/or : garlic. Lay one slice bread on top. Cover and refrigerate for : 6 hours. : -------------------------------------------------------------------------------- : SUMMER-CROCK PICKLES : -------------------------------------------------------------------------------- : 1 gal. water : 1 1/4 c. vinegar : 1 c. salt : 2 Tbsp. alum : grape leaves : dill : 1 gal. cukes : Layer: grape leaves, garlic toes, dill and cukes in : gallon jar or in crock. Pour brine over cukes; set outside in : sun for a week or so if its hot outside. Longer if not hot. : -------------------------------------------------------------------------------- : OLD FASHIONED CROCK PICKLES : -------------------------------------------------------------------------------- : 18 cucumbers : 2 gal. boiling water : 6 garlic cloves : 1 c. salt : 3 stocks dill : 1 c. vinegar : 5 slices dark rye bread : Wash the cucumbers; cut off tips. Add salt and vinegar : in boiling water and pour over cucumbers. To keep them sub- : merged, for a weight, use a Mason jar filled with water. Let : stand overnight. The following day, add rye bread to mixture : and cover with tea towel and place where it can stand for 12 : days. Check in time to see if pickles are to your taste. : Pickles can be stored in covered glass jars and refrigerated.

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