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Soak cucumbers 8 days in
brine, wash &amp; cut in inch
pieces.
   Soak over night in Alum
water, drain off and pour
boiling water over them &amp;
let stand overnight.
   Pack in jars and pour
hot syrup over them. Repeat
for three mornings &amp; seal

Card 1 Back:
The Brine

2 cups salt - 1 gal water

syrup

2 qts vinegar   8 cups sugar
can   put dill seed in if want
sweet dill pickles

---

# Sweet Pickles

## Ingredients

- Cucumbers (quantity not stated)
- Alum (amount not stated), dissolved in water for soaking
- Boiling water

### Brine

- 2 cups salt
- 1 gallon water

### Syrup

- 2 quarts vinegar
- 8 cups sugar
- Dill seed (optional; add for sweet dill pickles)

## Instructions

### Brining

1. Soak the cucumbers in the brine for 8 days.
2. Wash the cucumbers and cut them into inch pieces.

### Alum Soak

3. Soak the cucumbers overnight in alum water.
4. Drain off the alum water. Pour boiling water over the cucumbers and let them stand overnight.

### Syrup and Packing

5. Pack the cucumbers in jars and pour hot syrup over them.
6. Repeat for three mornings, then seal.

## Editor's Notes

- **"Alum"** — alum (potassium aluminum sulfate) was used in old pickle recipes to keep pickles crisp. Modern canning authorities no longer recommend it, and it adds nothing to safety. Any home-canned pickles should be processed according to current tested guidelines, because "seal while hot" alone does not guarantee a safe product.</text>
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