Home › Pickles › Pyfer Pickles

Pyfer Pickles

Salt pickles down dry for ten days, soak in fresh water one day; pour off water, place in porcelain kettle, cover with water and vinegar, and add a tea-spoon pulverized alum (to each gallon); set over night on a stove which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse-radish and onions or garlic; boil fresh vinegar and pour over all; in two weeks they will be ready for use. These pickles are always fresh and crisp, and are made with much less trouble than in the old-fashioned way by keeping in brine. - Mrs. E. M. R.