PICKLING SOLUTION:
2 quarts of pickles require 1 quart of pickling solution
PICKLING SOLUTION FOR SOUR PICKLES:

1 quart cider vinegar

1/2 cup sugar

1/2 tablespoon celery seed
1/2 tablespoon whole cloves
1/2 tablespoon mustard seed

1/2 tablespoon pepper corns
Mix vinegar and sugar. Add spices tied loosely ina
piece of cheesecloth. Heat to boiling point and boil 5 minutes.

PICKLING SOLUTION FOR SWEET PICKLES:
quart vinegar
cups sugar
teaspoon whole allspice
tablespoon whole cinnamon
tablespoon whole cloves
tablespoon white mustard seed
Proceed as for sour pickles.

CUCUMBER AND GHERKIN PICKLES
(Whole and Sliced)

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ARISTOCRACY MUSTARD PICKLES

quart large cucumbers

quart onions

green peppers

red peppers
Put through food chopper and add:
2 cauliflowers, separated into flowerettes
1 quart small whole gherkins
1 quart small onions

Place all these in brine (1/2 cup salt to 1 quart water),

Let stand overnight. Drain well. Add:

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1/4 pound mustard seed
11/2 teaspoons celery seed

6 cups brown sugar

2 quarts white wine vinegar

Let mixture come slowly to a boil and very slowly add:
2/3 cup flour
1/4 pound dry mustard
1/2 teaspoon turmeric
A little vinegar combined to make a thin paste.

Bring all to the boil again. Pack into hot, sterilized jars.
Seal. Makes 8 quarts.

BREAD AND BUTTER PICKLES

29 medium cucumbers, sliced
12 onions, sliced

1/2 cup salt

2 cups granulated sugar

2 teaspoons turmeric
2 teaspoons cassia buds
1 quart cider vinegar
2 teaspoons mustard seed
2 teaspoons celery seed

Soak cucumbers and onions in 1/2 cup salt and ice water
for 3 hours. Combine rest of ingredients and bring to a boil.
Add cukes and onions. Heat for 2 minutes only. Do not let
boil. Pour into sterilized jars and seal.

BREAD AND BUTTER PICKLES
50 small cucumbers
16 small white onions
2 cups water
6 cups cider vinegar
1 tablespoon celery seed
1 _ tablespoon mustard seed
4 cups sugar

1 stick cinnamon
1/2 teaspoon turmeric
2 small pieces gingerroot

Sprinkle washed and sliced cucumbers and onions, with
salt. Stand 1 hour. Rinse; drain. Heat vinegar, water, sugar,
spices and seeds. Add vegetables and heat through to simmering
temperature. Seal in hot, sterilized jars.

BURR GHERKINS

quarts burr cucumbers

cup Salt

quarts cider vinegar

tablespoons mustard

cups white sugar, add over 12 day period

tablespoons salt

tablespoons sugar, white

cup mixed pickling spices
Scrub cucumbers, place in bowl or crock and sprinkle
with the 3/4 cup salt. Cover with boiling water and let stand
overnight. Drain, then rinse and dry thoroughly. Prick each
and then put back in crock which has been well cleaned.

Dissolve the mustard in a little cold vinegar and then add
it to the rest of the vinegar with the 4 tablespoons of salt and
Sugar, and spices. Pour this mixture over the burrs and set
the crock in a cool place.

Next morning add 1/2 cup of sugar to the mixture in
sterilized crock and cover well. Do this for 12 days until the
6 cups of sugar have been used. Stir each time to dissolve the
sugar. Let stand 2 or 3 days and then seal gherkins in
sterilized jars.

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CUCUMBER SOUR PICKLES (Mustard)
Wash cucumbers and pack into sterilized jars. For each
3 gallons of pickles combine the following:

1 —_ gallon vinegar

16 tablespoons dry mustard made intoa paste witha little
vinegar

1 cup pickling salt

Combine. Heat to a boil, pour over cucumbers. Seal.

CASSIA BUD PICKLES

(3-inch) cucumbers

pints water

cup Salt

teaspoon powdered alum

cups sugar (See Method)

cups cider vinegar

tablespoons cassia buds

tablespoons celery seeds
Scrub cucumbers and split lengthwise. Bring salt and
water to boil; cool; cover the cucumbers, Cover and let stand
7 days. Drain; cover with boiling water and alum, Let stand
24 hours. ‘

Drain and cover with hot syrup made by heating the
vinegar with 2 1/2 cups sugar and the cassia buds and celery
seed tied loosely in a bag. On each of the next 3 days, drain
off syrup and add 1/2 cup sugar, reheat and pour over the
pickles.

On the 3rd day pour off syrup and heat to boiling point.
Pack cucumbers into hot, sterilized jars, pour boiling syrup
over them. Seal. Makes 4 pints.

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CUCUMBER OIL PICKLES
1 peck (11 pounds) large gherkins
1 quart large pickling onions
Cider vinegar
1 ounce mustard seed
Olive oil
1 ounce celery seed
1 ounce white pepper