Jennarator.org

I found this recipe handwritten on a piece of crusty paper in a cookbook from 1912 that I just picked up. I’m not a fan of pickles, but since I discovered it, i feel the need to pass it on. Heck, i might even try it…

1st Day
Cut 1 peck (2 gallons) medium cucumbers in 1/2 in. slices. Cover with cold water for 24 hours and drain.

2nd Day
Add 2 cups salt and cover with boiling water.

3rd Day
Drain off salt water heat enough water to cover cucumbers, add 1/4 pound powdered alum (a sulfite to help keep your pickles crispy) to it and when boiling, pour over cucumbers.

4th Day
Drain cucumbers. Boil enough water and vinegar to cover cucumbers (1 qt vinegar to 4 qts water). Pour boiling mixture over cucumbers.

5th, 6th & 7th Days
Reboil the vinegar solution and cover cucumbers as on 4th day.

8th Day
Drain well and pack jars with cucumbers. Boil together 5 cups sugar, 5 cups vinegar, 1/4 cup celery seed, 1/4 cup mustard seed and 1 onion (remove onion after boiling). Cover the cucumbers with the boiling liquid and seal.