Crystal Pickles
Arwilda kept four different recipes with this title.
Clear Tote oil-spice fourth-day recipe
Clear Tote two-sided card
From a parenthetical top-right annotation beginning '(Janet Rich)' followed by uncertain names or card 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
- Slice and soak 25 or more cucumbers, all sizes, in brine of 2 cup salt to 7 1/2 qts warm water.
- Put in crock (or use gallon jar) and cover for 14 days.
- Wash the pickles about three times in cold water, add about 1 tbep. (to gal jar) Alum.
- Pour cold water to cover. Let stand 1 day.
- Next day, rinse 3 times in cold water.
- Bring to boil pour over pickles. Weight them down and let stand again.
- 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)
As written
(Janet Rich) Sherri or Mortoners
Daisy whole-cucumber and whole-clove recipe
Decorative Recipe Tin two-sided card
Ingredients
- 25 Cukes
- 2 qts. Sugar
- 1 qt. Vinegar
- 1 Tbsp. Wh. Cloves
- 1 qt. salt to 4 qt. water
- 1 Tbsp. Alum
Directions
- Wash cukes leave whole put in crock cover with 1 qt. salt to 4 qt. water leave set 2 weeks.
- Take out & wash good - slice thin, replace in crock cover with cold water.
- 1 Tbsp. Alum - stie up good & stand for 24hrs
- drain + wash cukes make syrup (vine-sugar-cloves) and boil 5min.
- Drain off syrup + reboil everyday for 5 days.
- Then can while syrup is hot.
- Take out + wash good; stand for 24 hrs; boil 5 min.
Timing: leave set 2 weeks; stand for 24 hrs; boil 5 min.; reboil everyday for 5 days
Temperature: cold water; boil; syrup is hot
Equipment: crock
As written
Daisy.
Arwilda’s changes
- Crossed out “and”
From June Sherwood hot-jar recipe
White Binder written face
From June Sherwood.
Ingredients
- 25 or more cucumbers
- 2 cup salt
- 4 1/2 qts warm water
- 1 tablespoon (to gallon jar) Alum.
- 1 qt Vinegar
- 2 qts sugar
- 1/4 teaspoon oil of cinnamon
- 1/4 teaspoon oil of cloves
Directions
- Slice and soak 25 or more cucumbers all sizes in brine of 2 cup salt to 4 1/2 qts warm water.
- Put in crock or use gallon glass jars And cover for 14 days.
- Then wash the pickles about three times in cold water; add about 1 tablespoon (to gallon jar) Alum. Pour cold water to cover. Let stand 1 day.
- Next day rinse 3 times in cold water.
- Bring to boil, pour over pickles. Weight them down and let stand again for 2 days.
- 4th day, Heat syrup and pickles and pack pickles in Hot jars and seal.
Timing: 14 days; 1 day; 2 days
Temperature: warm water; cold water; bring syrup to boil; heat syrup and pickles; pack in Hot jars
Equipment: crock or covered gallon glass jars, slicing tools, washing and rinsing vessels, measuring tools, syrup pot, stirring utensil, pickle weight, hot jars, jar-filling tools, and sealing equipment
Notes
- (Buy oil of cinnamon and oil of cloves in drug store)
- Very Good
As written
Syrup:
Very Good; 3
Arwilda’s changes
- Crossed out “Buy”
June Sherwood card with ten-minute process
Blue Binder written page
From June Sherwood mother recip[e].
Ingredients
- 25 or more cucumbers all sizes
- 2 cups canning salt to 7 1/2 qts of Warm Water
- 1 qt vinegar
- 2 qts sugar
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon oil of cloves
- about 1 tablespoon Alum to gallon jar
Directions
- Slice and soak 25 or more cucumbers all sizes, in brine of 2 cups canning salt to 7 1/2 qts of Warm Water.
- Put in Crock (or use glass gallon jars) and cover for 14 days.
- Wash the pickles about 3 times in Cold Water, add about 1 tablespoon Alum to gallon jar.
- Pour cold Water to Cover.
- Let stand 1 day. Next day rinse 3 times in cold Water.
- Bring to boil and pour over pickles. Weight them down and let stand.
- On 4th day Heat syrup and pickles and pack in jars and seal.
- I process them for 10 min.
Timing: 14 days; 1 day; On 4th day; 10 min.
Temperature: warm brine water; repeated cold-water washes; bring syrup to boil; heat syrup and pickles
Equipment: knife and cutting surface; measuring vessels; crock or glass gallon jars and covers; washing and draining vessels; large syrup pot; stirring and pouring utensils; pickle weights; packing jars and closures; processing vessel
Notes
- can be found in drugstore
As written
Sept. 1961.
June Sherwood mother recip[e]
Arwilda’s changes
- Added “all over”
Compare the cards
Cucumber preparation, brine, and spice form
- Decorative Recipe Tin two-sided card
- 25 whole cucumbers; 1 quart salt to 4 quarts water; 1 tablespoon alum; 1 quart vinegar; 2 quarts sugar; 1 tablespoon whole cloves.
- Clear Tote two-sided card
- 25 or more sliced cucumbers; 2 cups salt to 4 1/2 quarts warm water; about 1 tablespoon alum; 1 quart vinegar; 2 quarts sugar; 1/4 teaspoon each oil of cinnamon and oil of cloves.
- Blue Binder written page
- Same oil-spice formula, specifying canning salt and glass gallon jars.
- White Binder written face
- Same oil-spice formula with 2 cups salt to 4 1/2 quarts warm water.
Multi-day sequence and final processing
- Decorative Recipe Tin two-sided card
- Brine whole for 2 weeks; alum water 24 hours; boil syrup 5 minutes; drain and reboil syrup every day for 5 days; can while syrup is hot.
- Clear Tote two-sided card
- Brine 14 days; alum water 1 day; rinse next day; pour boiling syrup over; heat and pack on 4TH day; seal, with no separate process duration.
- Blue Binder written page
- Brine 14 days; alum water 1 day; rinse next day; pour boiling syrup over; heat and pack on 4th day; process 10 minutes.
- White Binder written face
- Brine 14 days; alum water 1 day; rinse next day; pour boiling syrup over; stand again for 4 days; on 4th day heat and pack in Hot jars; no separate process duration.
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