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.

This recipe comes from Mrs. C. C. Fry, 2406 N. Main St., Mishawaka, makes delicious pickles. The caraway seed provides an unusual flavor. Use the barrel or pickling salt to keep them from getting soft.

DILL PICKLES.

36 medium cucumbers (5-inch)
1 gallon water
1 cup vinegar (5 Per Cent)
1 cup barrel salt
2 teaspoons powdered alum (scant)
2 tablespoons white mustard seed
2 tablespoons pickling spices
2 tablespoons caraway seed

Tie the mustard seed and spices in a cloth bag but leave the caraway seed loose. Combine all ingredients except the cucumbers and boil five minutes. Pour hot over cleaned cucumbers that have been packed in a crock with 12 heads of dill and three heads of garlic cut in half. Let stand about two weeks weighted down with a plate, removing scum each day.

After the two weeks, strain and reheat brine. Put two more heads of dill in each quart jar. Pack in pickles and pour hot brine over them. More garlic and caraway seed may be added to each jar.