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.

Crisp Pickle Chips (Low Calorie)

15 medium cucumbers
Four large white onions
One large sweet pepper
One-fourth cup salt
Two and one-half cups cider vinegar
Five tbsps. liquid Sucaryl or 120 tablets, or two and one-half cups granulated imitation sugar
One tbsp. mustard seed
One-fourth tsp. ground cloves

*handwritten additions: 1/2 t turmeric; 1 teasp celery seed

Wash, drain cucumbers; slice as thin as possible. Chop onions and pepper; combine with cucumbers and salt. Let stand three hours; drain.

Combine vinegar, Sucaryl and spices in large kettle; bring to a boil. Add drained cucumber mixture, heat thoroughly but do not boil. Pack while hot into clean, hot sterilized jars; seal at once.–Yields 7 pints.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.

Vintage Clipping For Crisp Pickle Chips

The 2 Week Diet

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