A historical preserve from Recipes from here and there (1900).
Preserved exactly as written in the original source
To four quarts sliced pickles, add six sliced onions, one-quarter cup salt
Allow to stand over night
Drain
Allow one quart vinegar, three cups sugar to boil
Add pickle mixture
Boil five minutes
Add one-half teaspoon mustard, four teaspoons flour, one-half teaspoon turmeric, one and one-half teaspoons celery seed
Boil five minutes
Modern guidance to help you succeed with this vintage recipe
Salting the cucumbers and onions overnight draws out excess moisture through osmosis, preventing a watery brine and ensuring crisp pickles. The flour acts as a thickening agent that helps the spiced vinegar syrup cling to the vegetables, creating a glossy coating. Boiling the pickles briefly in the sweetened vinegar sets the pectin in the cucumber skins while the turmeric and mustard provide both vibrant color and antimicrobial properties that aid preservation.
This is a preservation recipe designed for long-term storage. Once prepared and properly canned in sterilized jars, the pickles can be stored in a cool, dark place for up to one year. Allow flavors to develop for at least one week before opening. Refrigerate after opening.
If properly canned in sterilized jars with a proper seal, store unopened jars in a cool, dark pantry for up to 12 months. Once opened, store in the refrigerator for up to 3 months. If not canning for long-term storage, transfer cooled pickles and brine to airtight containers and refrigerate for up to 6 weeks.
AI-generated tips from Chef Cecil's culinary database
This is a preservation recipe designed for long-term storage. Once prepared and properly canned in sterilized jars, the pickles can be stored in a cool, dark place for up to one year. Allow flavors to develop for at least one week before opening. Refrigerate after opening.
If properly canned in sterilized jars with a proper seal, store unopened jars in a cool, dark pantry for up to 12 months. Once opened, store in the refrigerator for up to 3 months. If not canning for long-term storage, transfer cooled pickles and brine to airtight containers and refrigerate for up to 6 weeks.
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