Cucumber and Onion Pickles

Ingredients

• Chop and salt separately 25 cucumbers
• and ^ peck of onions
• After 24 hours squeeze out the brine
• and cover with weak vinegar over night
• sprinking upon the layers mustard and celery seed
• heat the vinegar with 2 cups of brown sugar

Method

1. 1

   Chop and salt separately cucumbers and onions.

2. 2

   After 24 hours squeeze out the brine and cover with weak vinegar overnight.

3. 3

   Drain and pack in layers in a stone jar, sprinkling upon the layers mustard and celery seed.

4. 4

   Cover with good vinegar overnight.

5. 5

   In the morning drain and heat the vinegar with brown sugar.

6. 6

   Pour hot upon the pickles.

7. 7

   Do this twice before storing.

As published

This recipe was extracted from Delicate dishes (1896), page 54. The excerpt below is the record exactly as published.

CUCUMBER AMD ONION PICKLES. Chop and salt separately 25 cucumbers and ^ peck of onions. After 24 hours squeeze out the brine and cover l/ALEUTINrr VALENTINE & GOittPflNy, YMR 11 ISHLv Coacli and Car Yarnishes and Colors. 154 PICKLES AND PRESERVES, with weak vinegar over night. Drain and pack in layers in stone jar, sprinking upon the layers mustard and celery seed, with whole cloves, until the jar is full. Cover with good vinegar over night. In the morning drain and heat the vinegar with 2 cups of brown sugar

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