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Good Pickles
From The Times cook book, no. 2, 1905
Serves 20
Best when made with small cucumbers.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.
GOOD PICKLES. One peck small cucum- bers, 1 quart of button onions, or 3 or 4 large onions sliced; make enough brine to cover pickles, allowing 1 pint of salt to 4 quarts of water; pour it boiling hot over the pickles; let this stand over night, then pour off brine and throw away. Make a new brine and pour over again. The third morning scald the same brine and pour over again. Repeat the fourth morning. The fifth morning rinse the pickles well in cold water and cover them with boil- ing hot cider vinegar, reduced by adding 1 quart of water to 2 gallons of vinegar. Add a small piece of alum
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