Cucumber Mustard Pickles

Ingredients

• two pints of fine salt
• every gallon of water
• one tablespoonful pulverized alum
• every gallon of vinegar
• one teaspoonful of red pepper
• one teaspoonful of black pepper
• two ounces white mustard seed
• one small piece gilder root
• a small handful of horseradish root
• one teaspoonful of cloves

Method

1. 1

   To every gallon of water, add two pints of fine salt, heat and pour over cucumbers.

2. 2

   Let stand for 21 hours, then pour off brine.

3. 3

   Heat vinegar with alum and pour over cucumbers, covering tightly.

4. 4

   Change cabbage leaves every other day for a week.

5. 5

   Heat vinegar again and let stand for two or three days before adding spices.

As published

This recipe was extracted from The Rural cook book (1907), page 122. The excerpt below is the record exactly as published.

Cucumber Mustard Pickles. — To every gallon of water add two pints of fine salt, heat scalding hot and pour over the cucumbers. Let stand 21 hours, pour off the brine. Heat sufficient vinegar to cover them. To every gallon of vinegar add one tablespoonful pulverized alum, pour over the cucumbers and cover tight to steam. Put on fresh cabbage t« THE RURAL COOK BOOK. \'.ivti every other day for a week; heat the vinegar again, put back on I ucumbers and let stand two or three days. Then take fresh vinegar; 10 every gallon put one teaspoonful of red pepper, one of black pepper, one ounce cinnamon sticks, two ounces white mustard seed, one small piece gilder root, a small handful of horseradish root, one teaspoonful of cloves

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