Here’s an interesting canning recipe for No. 1490 Sweet Dill Pickles. This Michigan Consolidated Gas Company recipe comes from a Red Plastic Box that I bought at an estate sale a few years ago.
Sweet Dill Pickles
- 4 quarts boiling water
- 2 cups coarse salt
- 75 2 to 3- inch cucumbers cut in quarters lengthwise
- 1 teaspoon powdered alum
- 7 cups vinegar
- 5 1/2 cups sugar
- 4 tablespoons celery seed
- 4 tablespoons cassia buds
- 3 cups sugar
- 6 tablespoons dill seed
Heat to boiling 4 quarts water and 2 cups salt. Cool.
Pour over cucumbers. Cover and let stand 1 week. Drain.
Cover with boiling water and let stand another 24 hours. Drain.
Cover with boiling water; add 1 teaspoon alum and let stand 24 hours. Drain.
Cover with hot sirup made from vinegar, sugar, celery seed, and cassia buds.
For three successive days drain off sirup. Add 1 cup sugar and heat to boiling. Pour over pickles.
On third day, pack in sterilized jars. Add 1 tablespoon dill seed to each pint and pour hot syrup over pickles. Seal.
If fresh dill is used, use 2 springs to each pint.
Makes 6 pints
Canning No. 1490
Home Services Department Michigan Consolidated Gas Company
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