| Ingredients |
|---|
| 16 pounds pickles |
| 4 C. Salt |
| 5 lbs. Sugar |
| 2 oz alum |
| 2 Q. vinegar |
| 2 oz cinniamon (stick) |
| 2 oz allspice |
| 1 oz cellery seed |
| 1 oz mustard seed |
| Descriptions |
| 'Wash pickles,put in jar or enameled container. Add salt water and let stand 2 days. Drain,cover with cold water and soak 3 days (change water each day) Drain and cut each pickle regardless of size. Cover with water to which alum has been added. Simmer (not boil) for 2 hours. Put into glass jars drain excess water. Pour over vinegar,sugar and cheese cloth bagged spices (which has been boiled for 3 minutes) seal jars and wait 2 or 3 weeks before using.' |
| Special Notes |
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