Aunt Virginia's Pickles
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 39. The excerpt below is the record exactly as published.
Aunt Virginia's Pickles 500 pickles 1 oz. black pepper 5 qtSy and 1 pt. vinegar 1 oz. yellow mustard 2 oz. salt 1 oz. allspice 1 oz. garlic 1 cup sugar 1 oz. ginger Red pepper to taste 1 oz. celery seed Put in each bottle a lump of alum the size of a pea.
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