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 recipe for sliced cucumber pickles is from Mrs. Anna Edwards, 207 E. Ohio St.

Chop Suey Pickles.

6 large cucumbers
11 medium-sized onions
3 large sweet green peppers
1/2 cup salt
1 pint vinegar
1 pint water
4 cups sugar
2 tablespoons celery salt
3 tablespoons mixed spices
1 tablespoon curry powder

Slice cucumbers, onions and peppers quite thin. Sprinkle on the half cup of salt and cover with cold water. Let stand overnight; drain thoroughly. Add sugar, vinegar, water, celery salt and spices. Boil 10 minutes. Add curry powder just before you remove from stove. Pack in sterilized jars and seal tight.