This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Aristocrat Pickles
2 quarts cucumbers sliced thin
6 med. onions sliced thin
Salted water
2 cups vinegar
2 cups sugar
1 teaspoon ginger
1 teaspoon mustard seed
1 teaspoon celery seed
1/2 teaspoon pepper
1/2 teaspoon turmeric
Soak cucumbers and onions in salt water (1/4 cup for each qt. water) for 2 hours.
Drain well, Boil together the remaining ingredients.
Place pickles in hot solution and boil gently for 25 min. Put in hot jars and seal. Makes 4 pts.
Please read the Safe Canning & Food Preservation section [1] if planning on canning this recipe.