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 fine recipe for sliced pickles is from Miss Claudine Miley, Mar-Main Arms.

CHOP SUEY PICKLES

Fifty medium-sized pickles, 2 to 3 inches long and about 1 inch through

Six large onions, or 12 to 15 small ones

Three sweet red peppers, cut in small pieces

One-half cup salt

Wash pickles and slice, also slice onions. Pour salt over pickles and onions and cover with water. Let stand overnight. In the morning drain and add:

Four cups granulated sugar
One quart vinegar
Two teaspoons celery seed
Two teaspoons curry powder
Two teaspoons white mustard seed

Let all come to a boil and seal in jars.