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Sweet Pickles & Half-Sour Pickles

Here is a very easy and good recipe I have made.  It is from the book Make 
Your Own Convenience Foods by Don and Joan German, 1978.  I'm not sure if it 
is still available, its a great book.

Sweet Pickles

Bring to a boil:

1 cup water         1 cup sugar
1 cup apple cider vinegar   1 teaspoon mace

Add and let simmer for 6 minutes:

about 3 large cucumbers, sliced

If you cn't get the slices in the saucepan all at once, cook a portion and 
take them out with a slottted spoon, then cook the rest.  Pack into a jar or 
jars, top with the juice from the saucepan and chill.  You may can these if 
you wish or simply prepare them as needed in batches this size.  Makes about 
1 quart.

Variation:  During the cooking , add 1 small onion, sliced and separated into 
rings, 1/2 tsp. garlic powder, and 1 tsp. mustard seeds for bread-and-butter 
style pickles.
(this is what I did by the way)

Half-Sour Pickles

Get a large crock, cookie jar, or wide mouth jug.  Wash a quantity of:

pickling cucumbers

and cut just a bit from each end.  Pack them, one at a time, in the crock, 
getting in as many as possible.  Add:


pouring it into the crock just to the top of the cukes.  Now pour this water 
into a separate container; you will use it as the base for your pickles, and 
what you have done is to measure the exact amount you will need.

Add the water to a cooking utensil, one cup at a time, keeping track of how 
many cups you have.  For each cup of water used, add:

1 tsp. garlic powder    2  1/2 Tablespoons apple cider vinegar
2 tsps. salt

Bring the mixture to a boil, then simply pour it over the cukes, which are 
still in the crock.  Cover loosely and allow to sit at room temperature for 3 
days.  Then store in the refrigerator and enjoy.

Do not slice or otherwise cut the cucumbers, except for the small piece taken 
from ach end, or they will get very mushy.  This recipe is not rcommended for 
any but pickling cucumbers.

Barbara in FL