Crystal Pickles

From a parenthetical top-right annotation beginning ‘(Janet Rich)’ followed by uncertain names or source wording.

Ingredients

• 25 or more cucumbers, all sizes
• 2 cup salt
• the measured ingredients plus additional unquantified cold water used for three washes, covering, and three rinses
• about 1 tbep. Alum
• 1 qt. vinegar
• 2 qts sugar
• 1/4 tsp. oil of cinnamon
• 1/4 tsp. oil of cloves

Directions

1. Slice and soak 25 or more cucumbers, all sizes, in brine of 2 cup salt to 7 1/2 qts warm water.
2. Put in crock (or use gallon jar) and cover for 14 days.
3. Wash the pickles about three times in cold water, add about 1 tbep. (to gal jar) Alum.
4. Pour cold water to cover. Let stand 1 day.
5. Next day, rinse 3 times in cold water.
6. Bring to boil pour over pickles. Weight them down and let stand again.
7. 27th day. Heat syrup and pickles and pack pickles in jars and seal.

Timing

• 14 days; 1 day; Next day; let stand again; 27th day

Temperature

• warm water; cold water; Bring to boil; Heat syrup and pickles

Equipment

• slicing knife; crock or gallon jar with cover; weight; syrup-heating vessel; canning jars and sealing equipment

Notes

• (Buy oil of cinnamon and oil of cloves at drug store)

Transcription

(Janet Rich) Sherri or Mortoners

Arwilda’s edits

Arwilda’s note: The original wording is obscured; the final visible text is “the word pour inserted above ‘over pickles’”. Record ‘pour’ as an addition so the readable final instruction and edit history both survive.

Needs review

Uncertain top-right annotation: Reading and role of isolated annotation are unclear; it may name people or sources rather than recipe content. Candidates: “(Janet Rich) Sherri or Mortoners”, “(Janet Rich) Sherri or Mortoner’s”.