PRESERVING AND CANNING
TO CAN CUCUMBER PICKLES #2 Fill a jar with cucumbers just from the vine, cover with salt water, let stand over night and in the morning drain. Take about 3 pints of vinegar, about 1/2 cup of sugar (use sugar according to taste), and some horseradish. Let vinegar and sugar come to a boil; then pour over pickles and seal while hot.
Sister F. Alice Davidson, Centropolis, Kans.
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