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.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

Perhaps this is the type recipe requested. It is from Mrs. C. W. Walker, 309 S. Laurel St.

SWEETENED DILL PICKLES

Quarter pickles lengthwise. Wash in cold water and drain. Make a syrup as follows:

One cup white sugar
One cup cider or white vinegar
One tablespoon mixed spices

Pour boiling syrup over prepared pickles. Let stand over night. In the morning, drain; reheat syrup and pour over pickles again. Repeat a third time and when cold you will have the sweetest, snappiest pickles you have ever eaten.

For storage, it is best to drain out spices.