14 Day Cucumber Pickle

Ingredients

• 50 cucumbers
• 10 £ jar of horseradish
• 3 tablespoons alum
• 2 quarts vinegar
• 5 pounds sugar
• 1 tablespoon whole cloves
• 1 tablespoon celery seed
• several sticks of cinnamon

Method

1. 1

   Soak cucumbers in brine water for 1 week.

2. 2

   On the 8th day, drain and cover with boiling water.

3. 3

   On the 9th day, cut cucumbers into slices and replace in jar.

4. 4

   Add horseradish and alum; cover with boiling water again.

5. 5

   Repeat draining and covering with boiling water for the next days.

6. 6

   On the 11th day, drain and put in a large pan with vinegar and sugar.

7. 7

   Tie spices in a bag and bring to boil, then pour over cucumbers.

8. 8

   Repeat reheating vinegar and pouring over cucumbers until the 14th day, then seal.

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 16. The excerpt below is the record exactly as published.

14 DAY CUCUMBER PICKLE Mrs. Frances Bowden Soak 50 cucumbers in brine water (strong enough to float an egg) for 1 week. 8th day, drain and cover with boiling water. 9th day, cut cucumbers into slices and replace in jar. Add 10 £ jar of horseradish, 3 tablespoons alum; cover with boil- ing water again. 10th day, drain again and cover with boil- ing water. 11th day, drain. Put in large pan 2 quarts vinegar, 5 pounds sugar; tie in bag, 1 tablespoon whole cloves, 1 table- spoon celery seed and several sticks of cinnamon

Cook this with the app: pantry check, scaling, and the assistant.