Bottled Pickles

Ingredients

• a half bushel of medium-sized cucumbers
• one pint of salt
• a gallon of the very best cider vinegar
• half a pint of brown sugar
• a lump of alum about the size of a small hickory-nut
• a few spices and a small quantity of sugar

Method

1. 1

   Wash and wipe cucumbers, pack in a stone jar, sprinkle with salt, pour boiling water to cover, let stand until cold, drain, place in cold vinegar, boil, pack in jars with spices, cover with hot vinegar, cork tightly, and seal with wax.

As published

This recipe was extracted from Buckeye cookery (1892), page 143. The excerpt below is the record exactly as published.

BotTrLED PICKLES. Wash and wipe a half bushel of medium-sized cucumbers, suit- abie for pickling, pack close in a stone jar, sprinkle over the top one pint of salt, pour over a sufficient quantity of boiling water to cover them, place a cloth over the jar, and let stand until cold (if pre- pared in the evening, let stand all night), drain off the water, and place the pickles on stove in cold vinegar, let them come to a boil, take out, place in a stone jar, and cover with either cold or hot vinegar. They will be ready for use in a few days, and are excel- lent. It is an improvement to add a few spices and a small quan- tity of sugar. To bottle them, prepare with salt and boiling water as above, drain (when cold), and place a gallon at a time on a stove in enough cold vinegar to cover level (need not be very strong), to which a lump of alum about the size of a small hickory-nut (too much is jujurious) has been added. Have on stove, in another kettle, a gallon of the very best cider vinegar, to which add half a pint of brown sugar

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