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Fresh Cucumber Pickles

This recipe was contributed by our favorite barn helper, Heidi Cooper, and it is a much-loved recipe for the bounty of cucumbers in the summer season!

Use approximately 1 ¼ small to medium cucumbers for one pint. This recipe makes enough liquid for one pint. Double to fill a quart.

1 c. cider vinegar

½ to 3/4 c. sugar (to taste)

1/8 tsp. salt

1/8 tsp. turmeric

1/8 tsp. black mustard seed

½ tsp. whole cloves

hot pepper flakes to taste

hot sauce to taste

Cut cukes into ¼ inch slices. Bring all ingredients to a boil and pour over sliced cukes in jar.

Seal jar and allow to cool. Refrigerate for at least 24 hours before eating.


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