• from Clearel's kitchen

1st day:

• 7 lbs. Yellow cucumbers - peeled and seeded and cut lengthwise. Soak for 24
• hours in 2 gallons water with 2 cups lime added.

2nd day:

• Rinse well with clear water, soak for 6 hours in alum water: (3 oz. Powdered
• alum in 2 gallon water.)

Make a syrup with:

• 2 quarts white vinegar
• 1 T. salt
• 5 lbs. Sugar
• 2 quarts water
• 1 T. celery seed
• 3 T. mixed spices
• Add to pickles and let stand overnight. Bring to boil and cook until cucumbers
• are clear. Put in jars and seal.