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1/2 bushel or 80 pickles cover with brine made
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with 1 pint salt to 1 gallon of water place in brine
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for 1 week. drain.cover with boiling water with 1T
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alum. let stand 24 hours drain and split pickles
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cover with boiling water and let stand overnite
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drain. make syrup of 5 pints viniger 6 cups sugar
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1/3 oz of celery seed, 1/2 oz cinnimon stick
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pour overpickles boiling hot let stand over nite
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drain
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