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Sweet Pickles
Submitted by: Cheri
1 gallon sliced cucumbers
rock salt
2 tablespoons alum
2 tablespoons ginger
1 quart vinegar
1 pint water
small suitable cooking bag
1 tablespoons whole cloves
1 tablespoons whole allspice
1 tablespoons celery seed
1 ounce stick cinnamon
3 pounds sugar
Put 1 gallon sliced cucumber in brine that will float an egg for 6 days. (Brine is water to cover and lots of rock salt). On the 6th day drain off brine and cover with fresh water and 2 tablespoons alum. Boil for 10 minutes. Drain and cover with fresh water and 2 tablespoons ginger. Boil for 10 minutes, drain. Pour in 1 quart vinegar, 1 pint water, 3 pounds sugar and dissolve. Put in bag; 1 tablespoon whole cloves, 1 tablespoon whole allspice, 1 tablespoon celery seed, and 1 ounce stick cinnamon. Tie bag and put in the cucumber and vinegar mixture, boil til slices are transparent. Put in sterile jars and seal.

Quick Sweet Pickles
Submitted by: Brenda
1/3 cup vinegar
2 1/2 cup sugar, divided
pickling spices
1 quart dill pickle slices
Boil vinegar and 1/2 cup sugar with a walnut sized bag of pickling spices. Add remaining 2 cups of sugar; boil slowly til spices are mixed through. Drain dill slices well. Add hot syrup to slices in jar and refrigerate for a few days. Remove bag of spices.

Ohio Pickles
Submitted by: LisaW
4 or 5 cucumbers
1 or 2 cloves garlic
1 small head dill
2 teaspoons salt
Brine
1 cup sugar
2 cups white vinegar, diluted slightly
1/2 teaspoon pepper
Cut cucumbers 1/4 inch thick. Chop garlic fine. Put in large bowl. Sprinkle with salt. Mix well and let stand 2 hours. Meanwhile mix sugar, vinegar and pepper. Do not drain cucumbers. Add vinegar mixture and mix well. Can be eaten next day. Keep in refrigerator.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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