Cucumber Pickle
From Popular cook book, 1899
Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 32. The excerpt below is the record exactly as published.
CUCUMBER PICKLE. Soak the salt out, to two gallons of cucumbers use a table- spoonful powdered alumin water, enough to cover well, let stand one night in alum; scald in weak vinegar, just let them come to a boil. Season the fresh vinegar to taste with spices, add two cups sugar
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