Recipe for "Thousand Island Pickles."
1 quart sliced cucumbers
1 large onion sliced fine
Salt in layers and let stand three hours, then squeeze out the brine
1 cup vinegar
1 cup brown sugar
1 teaspoon tumeric
A few dozen mustard seeds and a little horseradish chopped fine
Heat thoroughly and put in cans while hot.
Found in "All About Home Baking" published by General Foods, 1937.
-Click to enlarge photos-