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Sweet-Sour Pickles

2 gallons cucumbers cut in spears
1 1/2 cups salt
3 quarts water
2 teaspoons alum
1 quart vinegar
1 teaspoon turmeric
Mix salt into enough boiling water to cover cucumbers.  Leave over night.  Drain, rinse several times.
Mix together water, vinegar, alum, and turmeric.  Add cucumbers and simmer for 1/2 hour.  Put a sprig of dill and 1 grape leaf in each bottle, makes 6 quarts.  Put cucumbers in jars.  Boil 1 quart vinegar, 1 quart water, and 8 cups sugar, pour over cucumbers, seal.

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