Bottled Pickles

Ingredients

• half a bushel of small cucumbers
• one pint of salt
• a gallon of the best cider vinegar
• one pint and a half of brown sugar
• one medium-sized pod of green pepper
• one of red
• two roots of horse-radish
• two table-spoonfuls of white mustard-seed
• half an ounce of cinnamon bark
• one-fourth of an ounce of cloves

Method

1. 1

   Wash and wipe cucumbers, pack in a stone jar, sprinkle with salt, cover with boiling water, and let stand until cold.

2. 2

   Drain, heat vinegar and sugar, add spices, pack cucumbers in bottles, cover with boiling vinegar, seal tightly.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 44. The excerpt below is the record exactly as published.

BOTTLED PICKLES. Wash and wipe half a bushel of small cucumbers, suita- ble for pickling; pack them close in a stone jar, sprinkle over them one pint of salt, and pour on them enough boil- ing water to cover them ; tie a cloth over the jar and let it stand until cold. If prepared in the evening let it stand all night. Drain them, and place a gallon at a time on the f The New Kentucky Home Cook Booh. 91 stove in enough of weak vinegar to cover them, adding a table-spoonful of alum. Have on the stove, in a porcelain kettle, a gallon of the best cider vinegar, to which add one pint and a half of brown sugar. Have large-mouthed bot- tles cleansed and placed to heat on the stove in a pan of cold water; take one medium-sized pod of green pepper and one of red and slice in rings, two roots of horse-radish washed, scraped, and cut in small pieces, two table-spoonfuls of white mustard-seed, half an ounce of cinnamon bark broken in pieces, and one-fourth of an ounce of cloves

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