Instructions: About 6 pints

Pickles: Wash vegetables, peel onions and garlic; remove any blemishes, seeds and cores from green pepper. Thinly slice cucumbers and onions. Mince green pepper. Combine pickle ingredients; cover with cold water and 2 trays of ice cubes. The recipe suggests you let stand for 2 hours, I prefer to let them stand overnight with lots of ice cubes.

Syrup: Remove the garlic from the pickles. Drain well. In a kettle, mix syrup ingredients, add pickles, onions, and peppers; stir well. Bring just to a boil on high heat. Remove from heat and pack into hot, sterilized jars, cover with syrup; work out any bubbles, seal at once. Everytime I make these I argue with myself if I should boil them in a canner and I usually do but this recipe was published before the days of samonella and fears of other bacteria. It sounds like a lot of work but if you dont plan any other intense project it really isnt. Give thanks for being able to do the slicing in a food processor. For many years I did it by hand and usually tried to make a triple batch. Hamburgers were never complete without the pickles. As close as I can tell this pamphlet was published in 1956. Hope you try and enjoy, even 1/2 recipe is fun.

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