Canning Pickles
From The Pennsylvania German cook book, 1902
Have kept them with cold vinegar, and seemed like new pickles.
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.
CANNING PICKLES. Put into a jar, add a handful salt, and pour on boiling water; let stand until next morning then can, put vinegar
Cook this with the app: pantry check, scaling, and the assistant.