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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

PICKLES
 

 Put fresh cucumbers in warm brine and let stand 24 hours, then dry them with a towel and put them in a stone jar. Put in a layer of the cucumbers, then a layer of horseradish cut lengthwise, with a few grape or bay leaves. Take vinegar enough to cover the pickles, season with brown sugar and mixed spices to taste; heat to boiling point, skim and pour over pickles. Repeat heating vinegar 3 mornings. Cover with grape or bay leaves and tie up for use. Pickles put up this way will keep all winter.

Sister Amanda Brown, Whitewater, Ind.