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.
This is one of my favorite pickle recipes and it is supplied by Mrs. Frank Reeve, 714 Country Club Lane. If you are lucky enough to have an old-fashioned brass or copper kettle, pickles simmered in them will turn bright green as commercial pickles are.
Nine-Day Pickles.
Place seven pounds of cucumbers three inches long or smaller in a stone crock and cover with a brine made of one pint salt to one gallon cold water. Let stand four days. Pour off brine and cover with clear cold water and let stand three days.
Wash and split pickles. Split each one regardless of how small. Put into kettle with two cups vinegar and enough water to cover. Add a handful of grape leaves and a slightly rounded teaspoon alum. Simmer two hours. Pour off liquid and place pickles back in jar.
Three pints vinegar
Three pounds sugar
One ounce whole allspice or mixed pickle spices
Heat this and pour over pickles, let stand overnight. Next morning, pour off liquid and bring to a boil. Pour over pickles again. Let stand overnight. The third morning, pack pickles in jars, pour boiling hot vinegar mixture over them and seal.