Cucumber Pickle

Ingredients

• six hundred pickles
• four green peppers
• one ounce of whole cloves
• one ounce of cinnamon sticks
• one ounce of whole allspice
• two quarts of brown sugar
• half a pint of whole mustard seed
• four tablespoons of whole celery seed

Method

1. 1

   Make a brine strong enough to hold up an egg.

2. 2

   Pour over pickles and peppers while boiling hot.

3. 3

   Let stand for twenty-four hours, then drain and dry each one.

4. 4

   Cover with boiling vinegar and let stand for another twenty-four hours.

5. 5

   Drain, beat fresh vinegar, and add the ingredients.

6. 6

   Pour over cucumbers while hot and place in a stone crock or glass jars.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 211. The excerpt below is the record exactly as published.

six hundred pickles and four green pep- pers. The pickles must be covered with the brine. Let them stand for twenty-four hours. Drain and thoroughly dry each one, then cover with boiling vinegar, and stand for twenty- four hours. Drain, beat fresh vinegar, and add the foUowing ingredients to it: One ounce of whole cloves, one ounce of cin- namon sticks, one ounce of whole allspice, two quarts of brown sugar, half a pint of whole mustard seed, and four tablespoons of whole celery seed

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