Preparation:
Put in 2 cups salt to 1 gallon of boiled water. Let stand 1 week. Drain, then boil enough water to cover pickles. Add lump of alum size of walnut. Let stand 24 hours. Drain. Mix:
8 c. sugar 1 pkg. or 3/4 oz. stick cinnamon 2 tbsp. celery seed 1 sm. bottle horseradish Heat nd pour over pickles every day for 1 week. |
