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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Saccharin Pickles Recipe

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This recipe for Saccharin Pickles is from Genealogy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cucumbers (no amount given)
1 gal vinegar
1/2 c salt
3 tbs mixed spices (mixture not given)
2 tsp saccharin
1 tbs alum
6 tbs mustard
1 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves

Brine
Directions:
Directions:
Slice small green cucumbers, not too thin, cover with strong brine. Let stand 3 hours or until green taste is out but not long enough to make them salty. Drain out every bit of brine. Sterilize cans & pack pickles in them, not too full. Pour syrup over them boiling hot & seal with good rubbers.
Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
5 hr
Personal Notes:
Personal Notes:
Jean Roselene Marcell Merritt (1908 - 2001)
Married September 1929 to Rev. Walter Peter Merritt (1907 - 1990), Pastor of Harrisville Holiness Church

 

 

 

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