Pickles Recipes

FLINT PICKLES. MRS. LAURA MARTIN EVERETT.

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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