Company Best Pickles
(Sweet German Pickles)

10 Medium (21 Small) Cucumbers	5 Teaspoons Salt, Non-Iodized
8 Cups Sugar	4 Cups Cider Vinegar
2 Tablespoons Mixed Pickling Spice

Cover whole cucumbers with boiling water. Allow to stand until next morning; drain. Repeat this procedure on next three mornings. On the fifth day, drain and slice in 1/2-inch pieces. Combine sugar, spices (wrapped in cheese cloth), salt and vinegar. Bring to boiling and pour over cucumbers. Let stand two days. On the third day, bring to boiling and seal in hot, sterilized jars. Makes 7 pints.

Note: Spice bag remains with pickles until they are placed in jars. At all times keep crock or bowl covered and cucumbers weighted down in water or sauce.

1950s Recipe - Dorothy Dalkey

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"I remember my Mom making these.  We got so spoiled with homemade pickles.  They are so far superior to what you buy at the store." - Calla Ferre

"This recipe came from my friend, Dorothy Dalkey, who was the head surgical nurse at Salem General Hospital.  Her father-in-law own the apartments we first lived in in Oregon." - Jean Hansen

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