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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

RIPE CUCUMBER PICKLE
 
 
 Take ripe cucumbers, pare, and remove the seeds, and soak over night in salt water with a little alum in it. Steam till tender, not soft. Boil 3 pounds of sugar and 2 quarts of vinegar 15 minutes, and pour over the cucumbers.

Sister Flora Doughty, Ivester, Iowa.
 
 

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