Celery Pickles

Ingredients

• to a gallon of vinegar
• an ounce of white mustard seed
• one of celery seed
• half a teaspoonful of pulverized alum

Method

1. 1

   Slice good-sized cucumbers quite thin and pour a weak brine, boiling hot, over them and let stand for twenty-four hours.

2. 2

   Then add the listed ingredients to a gallon of vinegar, boil, and turn over the pickles.

3. 3

   Put in old pickle bottles and seal, or in a jar with a cloth over, rinsing the cloth occasionally.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 475. The excerpt below is the record exactly as published.

CELERY PICKLES. Take good sized cucumbers, slice on a vegetable slicer quite thin and pour a weak brine, boiling hot, over them and let stand twenty-four hours ; then to a gallon of vinegar add an ounce of white mustard seed, one of celery seed and half a teaspoonful of pulverized alum

Cook this with the app: pantry check, scaling, and the assistant.