This handwritten Sweet Cucumber Pickles recipe is a straightforward way to preserve a summer crop of cucumbers. Cider vinegar, sugar, mustard seed and mixed spices make the syrup, with a little sliced onion added to each jar.
Soak cucumbers overnight in cold water.
Slice but not too thin.
Make a syrup of:
2 cups cider vinegar
1 cup water
1/2 tsp mustard seed
1 cup sugar
1 tsp mixed spices
Bring to a boil then add cucumbers and boil about 3 min. until they lose green look.
Pack pickles solidly into sterilized jars
add 1 tsp salt to each qt
1/2 onion sliced
Cover with boiling syrup and seal at once.