Ingredients
- 1 quart vinegar
- 1 pint water
Directions
1
Mrs. Rebecca Brant.
2
1 quart vinegar. Yi cup sugar.
3
1 pint water. x/z cup salt.
4
Small piece alum. Mixed spices.
5
Pour hot well-water over pickles and let stand over night. In the morning dry, and pour mixture boiling hot over pickles.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive