Aunt Virginia's Cucumber Pickles
From The Aunts' Cook Book, 1922
Ready for use in a few days.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 39. The excerpt below is the record exactly as published.
Aunt Virginia's Cucumber Pickles 50 cucumbers ^ cup of ground ginger ^ peck small silver onions ^ cup of ground mustard J^ cup of tumeric 1 J^ cups of brown sugar Put cucumbers down in salt over night. Make a strong brine — ^let it come to a boil and pour over the onions. Put in separate vessels. Cover them closely, and let them stand over night. In the morning drain all well. Put 3^ gallon cider vinegar in preserving kettle and into that put a lump of alum the size of a hickory nut.
Cook this with the app: pantry check, scaling, and the assistant.