"The belly rules the mind."--Spanish Proverb

Heinze Pickles Recipe

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This recipe for Heinze Pickles, by , is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucretia Hanley
Added: Wednesday, January 30, 2008


1/2 bushel pickles, small to medium in size
1/2 pint salt
3 T. powdered alum
2 oz. celery seed
1 oz. cinnamon sticks
1 oz. whole cloves
6 c sugar
5 pt. vinegar

Pickles should be fairly the same size, wash and place in large crock jar. Cover with brine made by adding 1/2 pint of salt to each gallon of water. Place a large plate and a weight (clean rock) on top of the pickles and cover with dish towel. Let stand one week.
Drain and cover with boiling water to which has been added 3 tbsp. of powdered alum. Cover and let stand 24 hours.
Drain and cut pickles in halves, cover with boiling water. Cover with towel. Let stand 24 hours.
Drain, put pickles in large stone jar and cover with following liquid. Bring to a boil, celery seed, cinnamon, cloves, sugar, vinegar. Cover jar with dish towel and let stand one week.
On each of the first 3 days, drain and save. Reheat liquid to boiling and add 2 c sugar. Bring to a boil and pour over pickles. Cover.
Drain and save liquid and bring to boiling point and pour over pickles. Cover with towel. Do this for the rest of week. (4 days).
Drain and save. Pack in jars and cover with boiling liquid and seal. GOOD




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