This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but there is a reference to cassia buds being unavailable since they’re grown in China. This would date the recipe somewhere between the 1950s and 1960s when there was no U.S. trade with China (how times have changed!). The other recipes in this lot also suggest the dates are from the 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 from Mrs. Roland Smalley, Niles, Mich. is very popular. The pickles are the kind with a thickened dressing and was her mother’s recipe. The cassia buds are unavailable as they come from China, so broken cinnamon bark may be substituted.

Bread and Butter Pickles.

2 quarts unpeeled medium-sized cucumbers, sliced
1 quart or less sliced onions

Let soak in salt water overnight. Next morning, drain.

1 pint white vinegar
3 cups sugar
3 level tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon tumeric
1 teaspoon mustard seed
1 teaspoon cassia buds (or cinnamon bark)
1 teaspoon ginger
1 teaspoon celery seed

Mix flour and sugar before adding, to prevent lumping.

Mix all together and add to cucumbers and onions. Bring to a good boil. Pack while hot in add one teaspoon olive oil (or salad oil) to each jar and seal. Be sure pickles do not boil more than 2 minutes.