Sour pickles
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Text Only | ||
Directions
Select 50 tiny cucumbers. Wash. Cover with cold water. Handle as little as possible to avoid bruises. Let stand 2 hours. Drain. Cover with boiling water to which ¾ cup salt has been added. Cover and let stand 2 days. Drain. Discard all cucumbers that are not solid and in good condition. Pack in sterilized jars. Cover with the following pickling liquid, which should be hot but not boiling: To sufficient vinegar to cover the pickles add 3 chopped green peppers, ¼ cup salt, 6 whole allspice, 6 peppercorns, 1½ sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and 1 ½ tablespoons mustard seed. Pickles will be ready for use after 8 weeks. The Household Searchlight