Pickles Recipes

CUCUMBER PICKLES. KITTIE M. SMITH.

Wash your cucumbers; then pour boiling water on them, and let them

stand eighteen hours. Take them out, and make a brine of one pint of

salt to one gallon of water; pour on boiling hot; let stand

twenty-four hours. Then wipe them dry, and pack them in your jar.

Put in slips of horseradish, and what spices you like. Cover with

cold cider vinegar. Put grape leaves on the top. They are ready to

use in twenty-four hours, and if the vinegar is pure cider vinegar,

will keep indefinitely.



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