This recipe comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the collection suggests dates ranged from 1940s through the 1960s.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Saccharine Pickles Recipe ClippingRecipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

For those who want pickles with little sugar there is this fine recipe once given to me by Bertha Rhoades. It is a very large recipe, makes three gallons, so can be cut down. Larger pickles may be used and cut in chunks. No cooking or soaking overnight.

Saccharine Pickles.

1 cup salt
2 cups brown sugar
1 cup ground mustard
1 tablespoon powdered saccharine
1 gallon cider vinegar

Mix salt, sugar, mustard and saccharine well; add to vinegar. Pour into a three-gallon jar. Wash and cut pickles in chunks or use pickling size and leave whole. Add enough pickles to vinegar mixture to fill jar. If you care for less mustard, it may be cut to one-half cup. They will be ready to eat in about six weeks.

The 2 Week Diet

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3 Responses to Saccharine Pickles Recipe – Vintage Clipping

Published 28 February, 2009 in 12:47 pm

where can I buy powdered saccharine?

Pat Johnson
Published 25 July, 2014 in 7:16 pm

The “saccharin pickle recipe I sent you does not say how moch of each spice to use per each gallon.

Published 5 August, 2014 in 3:13 pm

I have this same recipe written down on a scrape of paper, however mine is to be canned. You are to soak the sliced pickles in a “strong saltwater” overnight then drain, pack into jars. Boil the syrup and pour over pickles and process for 10 minutes. Just tried them using splenda.

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