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    Aunt Bee’s Kerosene Cucumbers

    Source of Recipe

    "Aunt Bee’s Mayberry Cookbook" by Ken Beck and Jim Clark

    List of Ingredients

    cucumbers, sliced in half lengthwise if desired

    1 bunch fresh dill

    6 hot peppers

    6 cloves garlic

    6 slices onion

    6 teaspoons mixed whole pickling spices

    6 lumps alum (a crisping agent, available in spice section of grocery stores)

    1 quart cider vinegar

    2 quarts water

    1 cup salt


    Wash and dry enough cucumbers for six sterilized 1-quart jars. In the bottom of each jar place a portion of the dill, one hot pepper, one clove garlic, one slice onion, 1 teaspoon pickling spices, a small lump of alum and cucumbers. In a saucepan combine the vinegar, water and salt. Let the mixture come to a rolling boil, then pour into the jars. Seal immediately.

    Makes six quarts.




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