Iceberg Pickles

Ingredients

• Two gallons medium size cucumbers
• 1 pint salt
• 1 quart vinegar
• 5 cups sugar
• alum the size of a walnut
• mixed spices

Method

1. 1

   Cut cucumbers and cover with salt and boiling water for a week.

2. 2

   Drain and cover with grape leaves and boiling water for 24 hours.

3. 3

   Repeat with boiling water and alum.

4. 4

   Finally, cover with vinegar, sugar, and spices, boil, and pour over pickles.

5. 5

   Reheat vinegar for four mornings and pour over pickles each time before sealing in jars.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 24. The excerpt below is the record exactly as published.

h quart vinegar. Pack pickles in jars and seal with the hot vinegar or cover them and let stand in the crock until ready to use them. Mrs. H. D. Robertson, Clemmons Grange. BREAD AND BUTTER PICKLES 1 gal. sliced cucumbers 1 tablespoon tumeric % cup salt 1 tablespoon black pepper 2 teaspoons prepared mustard 3 cups sugar 1 teaspoon celery seed 6 medium sized onions 1 tablespoon allspice peppers if desired _ Slice cucumbers. Add salt. Cover with boiling water and let stand over- night. Squeeze out pieces next morning; add onions, one quart of vinegar and other ingredients. Boil five minutes. Pack and seal in jars. Mrs. J. L. Suther, Patterson Grange. 41 BREAD AND BUTTER PICKLES Soak a gallon of sliced cucumbers and 10 medium onions in % cup of salt, ‘covered with water, 4 hours. | For gallon cucumbers boil 1 pint vinegar 2 tablespoons white mustard 1 pint sugdr seed 1 cup water 2 teaspoons celery seed Drop cucumbers in hot vinegar 10 minutes. Put in jar and seal. Ruth Yarborough, Old Town Grange. ICEBERG PICKLES 1. Two gallons medium size cucumbers cut up. One pint salt. Enough boiling water to cover. Let stand one week. ; 2. Drain and cover with fresh grape leaves about one inch thick. Cover with boiling water. Let stand for 24 hours. 3. Drain and cover with boiling water and alum the size of a walnut. Let stand for 24 hours. : 3 4, Drain. Cover with 1% quarts vinegar, 5 cups sugar, and mixed spices

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