Cucumber Mustard Pickles
From The Gertrude Bobbitt Circle cook book, 1948
Pickles will keep for weeks if kept in a cool place.
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 42. The excerpt below is the record exactly as published.
CUCUMBER MUSTARD PICKLES Put into a quart fruit jar 4 tablespoons sugar, 2 tablespoons salt, 2 tablespoons ground mustard. Wash cucumbers and pack as many as possible into jar. Cucum- bers should not be more than 3 inches long. Fill jar with cold vine- gar
Cook this with the app: pantry check, scaling, and the assistant.