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 [1], the “Safe Canning & Food Preservation” section.
Recipes 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.