The Best Pickles in the World

  1. Soak large (6 inch long or more) cucumbers in very cold or ice water for 5 hours.
  2. Cut lengthwise without paring into about 5 pieces.
  3. Pack very closely int quart jars with 3 stalks of celery and 3 slices of onion to each jar.
  4. Drain off any juice after packing
  5. Heat together 1 quart vinegar, 1 cup sugar, 1/2 cup water, and 1/3 cup salt.
  6. Boil well, pour over the cucumbers and seal.
  • They will be ready in 4 weeks.
  • Salad-like flavor, delightful, crisp and inexpensive.

Lillian Davis Goucher’s recipe box.

This entry was posted in Recipes and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *