Another Way of Pickling Cucumbers and Gherkins

Ingredients

• two gallons of vinegar
• a pound and a half of brown sugar
• two ounces of allspice
• the same of black pepper
• four ounces of ginger
• two of white mustard seed
• four ounces of scraped horseradish
• four pods of red pepper
• six silver onions

Method

1. 1

   Wash cucumbers and soak in strong salt water for 2-3 weeks.

2. 2

   Mix spices with vinegar, place in a jar, and set in the hot sun every day for a fortnight.

3. 3

   Pack cucumbers in jars, cover with vinegar, and they will be ready for use in about two months.

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 19. The excerpt below is the record exactly as published.

ANOTHER WAY OF PICKLING CUCUMBERS AND GHERKINS. Wash the cucumbers and put them in strong salt water for two or three weeks, then proceed with them as directed above for pickling cucumbers. To two gallons of vinegar put a pound and a half of brown sugar, two ounces of allspice, the same of black pepper, four ounces of ginger, two of white mustard seed (all pounded), four ounces of scraped horseradish, four pods of red pepper, and six silver onions

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