Title: Spiced Pickles
Categories: Penn Pickle
Yield: 1 Servings
| 200 | sm | Pickles |
| 1 | lb | Sugar |
| 2 | oz | Mustard, Dry |
| 1 | c | Salt |
| 1 | qt | Cider Vinegar |
| 2 | oz | Cloves, Whole |
| 2 | oz | Cinnamon |
Scald the pickles in boiling water. Drain. Mix together the cinnamon and
cloves. Place a layer of pickles in a crock and sprinkle with the spice
mixture; repeat until crock is filled. Combine the sugar, salt, mustard and
vinegar and bring to a boil and cook about 5 minutes. Pour brine over the
pickles, filling the crock. (More brine may be needed, depending on size of
pickles). Cover crock and let stand in a cold place. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.