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 [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook
By Mrs. Harvey F. Rostiser.
For an unusual and delicious flavor to your pickles, try this recipe.
Cucumber Raisin Pickles.
4 cups sliced cucumbers
1 cup salt
1 cup white vinegar
1 cup sugar
6 tablespoons raisins
1 tablespoon celery seed
1 tablespoon mustard seed
Soak cucumbers overnight in a salt solution made of one cup salt to one gallon water. Drain. Combine vinegar, sugar, raisins, celery and mustard seeds. Heat to boiling; add well-drained cucumbers. Boil 10 minutes. Pour into sterilized jars and seal at once.