This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.
This recipe for a sweet pickle will be crisp and delicious. It was given to me by Mrs. George Flora, Niles, Mich.
Put 25 cucumbers of dill size in a brine strong enough to float an egg. (Two cups coarse salt to one gallon water). Place a plate on top and weigh it down. Let stand two weeks. Take out of brine, wash and drain.
Cut in not too thin slices. Put a piece of alum size of a walnut in enough water to cover slices. Let stand over night; wash and drain. In a cloth sack, tie the following
2 sticks cinnamon, broken
1/4 teaspoon mace
1 tablespoon whole cloves
1 quart vinegar
2 quarts sugar
Add spice sack. When boiling hot, pour over sliced cucumbers. Repeat for three mornings, draining off and bringing to a boil. On the fourth morning put cucumbers in sterilized jars; pour on hot vinegar solution and seal.