Adele's Pickles

Ingredients

• one pint of salt
• one gallon of cucumbers
• one-half gallon of vinegar
• one pint sugar
• one-half teaspoon alum
• two tablespoons black pepper
• mustard, ginger, cinnamon and mace

Method

1. 1

   Soak cucumbers in salt water overnight.

2. 2

   Heat vinegar to near boiling, add pickles and simmer for ten minutes.

3. 3

   In another kettle, boil vinegar with sugar and spices for ten minutes.

4. 4

   Pack pickles in jars, pour over hot spiced vinegar, add horseradish and cloves, then seal.

As published

This recipe was extracted from Choice recipes (1900), page 21. The excerpt below is the record exactly as published.

ADELE^S PICKLES— Miss Laughlin Pick small cucumbers fresh from vine, put in a jar and cover with water, allowing one pint of salt to one gallon of cucumbers. Let soak over night. Next morning place one-half gallon of vinegar on stove, let come to near a boil, put pickles in and let simmer about ten minutes (be sure and not let them boil). At the same time put on the stove in another kettle one-half gallon vinegar (more or less according to how many jars are to be put up). To this vinegar add one pint sugar, one-half teaspoon alum, two tablespoons black pepper, mustard, ginger, cinnamon and mace

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