Ingredients
- a gallon of vinegar
Directions
1
MRS. CURTIS BATES.
2
Soak the cucumbers two days in a weak solution of salt and water, then cover them with boiling vinegar and let it remain two days, then put them in jars with whole spices among them and cover with a nno vinegar, boiling hot, and sweetened in the pro- portion of a teacup of sugar to a gallon of vinegar. The vinegar in which the pickles are kept one year will do for \}a.Q first vinegar the next. Use for spices black pepper, allspice, cloves and cin- namon; but the pickles are good and will keep without spices. If the pickles are to be kept through the following summer, it is safer to seal them up.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
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