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 good pickle recipe was given me years ago by Mrs. Glen Gwin, Nappanee, Ind. The large cucumbers could be used as they are quartered. You will find they stay brittle.
Wash cucumbers and cut in quarters lengthwise. Soak in ice water for three hours. Drain. Pack into sterilized jars with three slices of onion, a slice of green pepper, a stalk of celery and one tablespoon ground mustard in each jar. Bring one quart vinegar, one cup sugar and one-half cup salt to boiling and pour over pickles. Seal while hot.