Cucumber Pickle
From How we cook in Tennessee .., 1906
Serves 4
Recipe by Mrs. W. B. Harrison.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 165. The excerpt below is the record exactly as published.
cucumber pickle chopped fine, and one pint grated horse radish, half ounce white mustard seed, one ounce celery seed, half teacup black pepper (ground), two ounces pulverized cinnamon, two ounces tumeric, three pounds brown sugar; cover with vinegar and let boil twenty minutes, and while hot add one-quarter pound mustard. — Mrs. H. R. Lancaster. Chow-Chow. — One gallon cabbage, one gallon tomatoes, one dozen green peppers (take out seed), six cups brown sugar, two dozen onions, one cup mustard seed, four tablespoons celery seed, four tablespoons celery seed, one and one-half cups salt, Company^ HOW WE COOK IN TENNESSEE. 287 three teaspoons mustard. Mix cabbage, tomatoes, onions and salt together over night. Press out all water and add sugar, etc. Cook twenty minutes. — Mrs. A. H. Ellington. Cucumber Pickle. — Take cucumbers out of brine, soak in water several days, changing the water often. Scald in weak vinegar, putting into this one tablespoon of alum to a gallon of cucumbers; let them stand in this until cold. To one-half gallon strong vinegar add two cups sugar, spices tied in a bag (no cloves), one tablespoon of black pepper, a little garlic
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