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.
This recipe has been requested. It is from Mrs. Mary Phillips, Laporte, Ind. They are crisp and sweet.
Sweet Pickles.
75 medium-sized cucumbers
One pint salt
Water to cover
Let stand one week in a cool place. Drain and pour fresh boiling water over pickles. Let stand overnight. Next morning, drain and pour more boiling water over pickles, adding one tablespoon alum. Third morning reheat liquid and pour boiling hot over pickles. Fourth morning, cut each pickle lengthwise, put back in crock.
Heat:
Seven cups vinegar
Eight cups sugar
One-half ounce celery seed
One ounce cinnamon buds
Pour this boiling hot over pickles.
Fifth morning, reheat liquid and add one cup sugar. Sixth morning, reheat liquid and add one cup vinegar. Seventh morning, reheat liquid; pack pickles in jars or crock and cover with grape leaves. Pour on boiling liquid. Cover crock well or seal jars. Vinegar must cover pickles in crock or jars.