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7 Day Pickles

----- Original Message ----- 
From: Cheryl 
Sent: Friday, July 08, 2011 9:13 PM
Subject: 7 Day Pickles

My Aunt used to make 7 Day Pickles.  They were a sweet pickle.  I do know she 
used alum in all of her pickles, to make them crisp.  My sister and I loved 
to visit and make sandwiches of her pickles, colby cheese and mayo.  I would 
love to find a good recipe for 7 Day pickles that uses alum.  Have tried many 
I found on the net, but they turn out soft without the alum.  You help would be 
greatly appreciated.

Hello Cheryl,

See below for several 7 day pickles recipes with alum. There are also some 14 day pickle recipes with alum on my site at:

14 Day Pickles


grandma's  7  day  pickles

Cut cucumbers in chunks. put in granite or plastic vessel. cover with boiling water. drain
each day and cover with boiling water for 3 days. fourth day, put in vinegar solution: 
7 c. sugar 2 tbsp. canning salt (not iodized) 2 tbsp. mixed pickling spices (in spice bag) 
pinch of alum. heat this solution and pour over pickles. drain and reheat for the next 3 days. 
seventh day, put pickles in jars.  reheat solution and pour over pickles and seal.
7  day  sweet  pickles

16 lbs. cucumbers, any size, cut lengthwise

Soak 3 days in salt water that will hold up a small egg, then soak 3 days in clean water. 
take 2 tablespoons of powdered alum and enough water to cover pickles. let come to a boiling 
point. Pull back off stove; let stand 3 hours. drain and place in big jar to remain all winter.
seven  day  pickles

2 gal. split cucumbers
1 pt. salt

Cover with boiling water and let stand 3 or 4 days. Drain off salt water and mix 
1 1/2 tablespoons alum with boiling water.  cover and let stand one day and night. 
Drain off and rinse cucumbers.  drain. 
2 qts. vinegar
7 c. sugar
1/4 box pickling spice

boil and pour over pickles 3 mornings.  seal or leave in open jar.
seven - day  pickles

Soak cucumbers in brine made with 1 gallon water to 1 cup salt.  soak 7 days. 
drain. heat 1 gallon water and 3 tablespoons alum or enough of this to cover pickles. 
soak 24 hours.  drain.  wash in cold water and drain; then put back in jar. (split or 
chunk pickles as you do.)  cover with syrup made with 10 cups sugar to 10 cups vinegar, 
pickling spices (or stick cinnamon and whole cloves).  bring to boil and pour over pickles. 
Drain each morning for 3 mornings, heat syrup to boiling point each time and pour back 
over cucumbers adding 1 cup sugar each morning to syrup.  on the 4th morning heat syrup 
after packing cucumbers in sterilized jars.  pour over cucumbers and seal.
7 - day  pickles

1/2 gal. water
1 c. coarse salt
1 gal. sliced cucumbers
1/2 gal. water
1 tbsp. powdered alum
1/2 gal. water
1 tbsp. powdered ginger
1 qt. vinegar
6 c. sugar
1 tbsp. celery seed
1 tsp. ground cloves
1 tsp. powdered cinnamon

mix 1/2 gallon of water and coarse salt.  bring to a boil.  pour over 1 gallon sliced cucumbers. 
Put plate on top of cucumbers to keep under solution.  place cloth over container; let stand 
4 days.  on 5th day, drain cucumbers, rinse well and drain again.  boil 1/2 gallon water with 
alum added.  pour over cucumbers and let stand 1 day.  on 6th day, drain well.  boil 1/2 gallon 
water with ginger added; pour over cucumbers.  on 7th day, drain well.  boil 1 quart vinegar, 
sugar, celery seed, cloves and cinnamon.  add cucumbers and bring to a boil again.  place in 
sterilized jars and seal. 

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Double Chocolate Fudge

----- Original Message ----- 
From: Diane 
Sent: Wednesday, July 06, 2011 1:19 AM
Subject: Fudge with two types of chocolate

Good evening!

My father remembers a recipe for fudge that his mother used to make that used 
two types of chocolate - powered (he thinks cocoa of some kind) and solid chunks 
(similar in style to Baker's chocolate). He does not remember more than that 
(not even if the solid chocolate was chopped or melted), other than the fudge 
showed up sometimes at community pot-luck dinners so it was not just a family 
recipe. I have been unsuccessful in finding a fudge recipe that uses these two 
types of chocolate together. 

My father was born in 1946, so it was probably a 1950s recipe. His mother vaguely 
remembers making it, says it must have been on the back of a can of something, 
since the family was poor and did not subscribe to magazines or newspapers. 
But she cannot remember the other ingredients or what brands she might have purchased. 
This was in southern Kentucky.

Any help you can provide would be appreciated. It is difficult to search for this 
recipe since there are so many possible search terms to combine for the two types 
of chocolate. I have located hot chocolate recipes and brownie recipes that use 
both, but not fudge recipes. I read through your recipe archives and did not find 
it there. But perhaps this rings a bell for you and you can find it quickly. 

Thank you for your time!



Hello Diane,

The below recipe is the only one that I can find.



3 c. sugar
1/2 c. white Karo syrup
1/2 pt. half & half (1 c.)
1 stick butter
2 sqs. bitter chocolate
2 heaping tbsp. cocoa
1/4 tsp. salt
1 c. nuts

Mix all ingredients, except nuts and cook, stirring, until it will form a soft ball 
in cold water.  Beat at highest speed of mixer until it begins to cream (takes awhile). 
Add 1 teaspoon vanilla and the nuts; pour into buttered 9 inch cake layer pan. 

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