Cucumber Catsup (No. 2)
From The Blue grass cook book, 1904
Serves 12
Put in stone jar for about 2 weeks and then seal in quart jars.
Presented as published in 1904. 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 Blue grass cook book (1904) by Minnie C. Fox, page 79. The excerpt below is the record exactly as published.
CUCUMBER CATSUP (No. 2) Mrs. Simms To 1 peck of large cucumbers, peeled and seeds all removed, and grated or ground, take 1 dozen onions, also grated. Over these pour salt and water, and let stand 24 hours. Make the water just salty enough to taste good, not brine. Do not mix the onions with the cucumbers until after they have dripped the last time. Pour the ground vege- tables in bags and hang up until they are well drained. Then put in a jar and pour weak vine- gar and alum over, and let stand 2 days. Drip 323 THE BLUE GRASS COOK BOOK again until dry, mix the vegetables and white mus- tard seed in jar, and pour over strong, good vinegar in which you have boiled sugar and turmeric. Use 2 pints of good brown sugar to 1 gallon of strong vinegar and 2 tablespoons of turmeric
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