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FLINT PICKLES MRS LAURA MARTIN EVERETT

(Pickles.) - (Recipes Tried And True)







Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine
of water and salt--one teacup of salt to a gallon of water; boil, and
pour over the cucumbers; move brine nine mornings in succession; boil,
and pour over; then wash in hot water, and put to drain. When cool,
place in stone jars, one layer of pickles, and then a layer of grape
leaves, some horseradish, and a few sliced onions, if you like the
taste of onion. When your jars are full, make a syrup of good vinegar
and sugar, sweetened to taste, and add stick of cinnamon, a little
celery seed; boil, and pour over the pickles. Invert a plate or
saucer, and put on a small weight; tie up closely. They will keep the
year round, and are very palatable.











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