Lunch Pickles Recipe

  • 24 cucumbers (medium)
  • 8 onions (large)
  • 1/2 cup pickling salt
  • 5 cups vinegar
  • 5 cups sugar
  • 2 tablespoons mustard seed
  • 1 teaspoon turmeric
  • 1/2 teaspoon cloves
  • 1 tablespoon alum
Slice cucumbers as thin as possible, chop onions, and add salt. Let the mixture stand for 3 hours.

Combine remaining ingredients. Bring to a boil and add drained cucumbers.

Heat thoroughly but do not boil.

Pack while hot into hot jars.


Makes 14 pints.

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