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

PRESERVING AND CANNING

CANNED PICKLES
 
 
 Take vinegar and water equal parts, add salt according, put the pickles in and let them come nearly to a boil. Then put them in jars and take proportions of 1 pint of water and 2 of vinegar. Let boil, pour over pickles and seal.

Sister D. F. Kelly, North Georgetown, Ohio.
 
 

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