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Dill Pickles
From The Monmouth Baptist ladies' cook book, 1907
Serves 40
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 119. The excerpt below is the record exactly as published.
DILL PICKLES. Mrs. Henry Stoecks. Boil six gallons water, two and one-quarter quarts of vinegar and one pound of salt together. Set aside and cool. Have cucumbers standing in cold soft water for three hours and wipe them dry with a cloth. Put a layer of cucumbers in a barrel, then a layer of mixed spices, dill, grape and cherry leaves, horse- radish, bay leaves and five cents worth wein stein. Keep putting the layers in until barrel is filled, then pour the liquid in. Have the barrel fastened air tight and stand in the sun for four weeks and shake them around each day. HIGDON. M. B. Sexton. One peck of green tomatoes, one cabbage, three large onions, put through coarse grinder or chopped. Add one cup of salt. Let stand over night, drain and boil in two quarts of vinegar -twenty minutes. Drain again, then put in three pints of vinegar, two> pounds of brown sugar, one-half pound of white mustard one-half teaspoon of cayenne, one tablespoon of cinna- mon, two of cloves, one of ginger. Mix well and boil twenty minutes, less if tomatoes are clear. Add a cup of grated horseradish
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