Aristocratic Pickles
I have looked and cannot figure out what Aristocratic Pickles are other than a “fancy name” for pickles. If you have more information, please share by commenting below or share in our Facebook group so I can update the article to share with others.
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Aristocratic Pickles Recipe Card Details
This recipe card for Aristocratic Pickles shows some aging and kitchen use along with darkened edges.
We are not sure what the E in the upper left-hand corner signifies, but we are assuming it was there before and the card was recycled.
The recipe is handwritten in ballpoint ink on a lined regular-sized index card.
Aristocratic Pickles Recipe Card Front
Front of the recipe card for Aristocratic Pickles.
Aristocratic Pickles Recipe Card Back
Back of the recipe card for Aristocratic Pickles.
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Aristocratic Pickles Recipe
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Aristocratic Pickles (VRP 001)
Ingredients
- 1 gallon pickling cucumbers, sliced thin
- Alum, size of egg (about 1/4 cup)
- 2 teaspoons ginger
- 1 tablespoon celery seed
- 1 quart vinegar
- 1 pint of water
- 3 cups granulated sugar
Spice Bag
- 1 tablespoons cloves, whole
- 1 tablespoon allspice
- 1 ounce stick cinnamon
Instructions
- Let the pickling cucumbers stand in salt water for 6 days
- Stir each day
- On day 6 drain and cover with water
- Boil in alum for 10 minutes
- Drain again
- Cover with water
- Add the ginger and boil for 10 minutes
- Drain again
- Boil in the remaining ingredients until transparent
- Remove the spice bag
- Place the pickling cucumbers in jars
- Bring vinegar liquid to a boil
- Pour over pickles and seal
Cheryl Gallion
Saturday 30th of May 2020
INteresting take on the recipe. My mom made 'ristocrat pickles my whole life, I've made them too. After you try my mom's recipe you'll throw rocks at bread and butter pickles :)
Here's my recipe, you're welcome to use it. NGREDIENTS 3/4 ts Tumeric 1 1/2 qt Onion, sliced thin cover Let set for 1 hour, drain 3 qt Cucumber, sliced thin 1 1/2 ts Celery seed 1 1/2 ts Ginger, ground W/ salted water 1 1/2 tb Mustard seed 1/2 ts Black pepper 1/4 c Salt for ea qt. of water 3 c Sugar 3 c White vinegar 4 Servings INSTRUCTIONS Boil ingredients 6 thru 12, add Cucumbers,and onion. Boil 10 min put in jars and seal. Hot Pack Posted to MC-Recipe Digest V1 #143 Date: Mon, 08 Jul 1996 23:19:39 +0000 From: Cheryl Gallion Gimenez Serving Size: 1 Preparation Time: 0:00 Categories: Canning Pickles Amount Measure Ingredient Preparation (I'm really happy that Big Oven rescued some of my favorite recipes I'd posted on the Mastercook Recipe Digest)
MJ Snider
Thursday 12th of September 2019
I don't think that when the recipe says 'size of an egg' it means to use that much alum. I have a similar vintage recipe & it says to use enough to 'float an egg'. I think someone needs to interview someone who actually knows what these terms mean, in order to make the recipe appropriately. It would also help if we knew someone who could tell us what its supposed to taste like.