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 is a fine pickle recipe from Mrs. C. C. Fry, 2406 N. Main St., Mishawaka. They are sweetened with saccharine. A good salad oil may be substituted.

Olive Oil Pickles.

100 small cucumbers
2 quarts pickling onions
2 quarts cider vinegar
1 level teaspoon alum
2 ounces pepper, white or black
3 ounces white mustard seed
1 ounce celery seed
A little saccharine, about one-fourth the size of a small pea
One cup olive or salad oil

Soak cucumbers, sliced three-eighths of an inch thick, and onions in enough water to cover. Add one pint of salt and stir until dissolved. Let stand 2 hours and drain. Heat all ingredients with cucumbers and onions to a simmer and continue for 10 minutes. Can hot and seal.