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

PICKLES

CUCUMBER PICKLES
 
 
 Take a teacupful of salt to 1 gallon of cucumbers, pour boiling water over them enough to cover, and let stand over night. Then rinse and drain. Heat cider vinegar almost to boiling, put in the cucumbers, heat through and put in glass jars. If wanted quite sour, have other vinegar heated to boiling and pour over them. Put in spices and also horseradish to keep from moulding, then seal.

Sister Mary Reddick, Sheridan, Mo.
 
 

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