Cucumber Pickle

Ingredients

• 1 gal. of water
• 1 cup of salt
• 8 pounds of brown sugar
• 1 gallon of vinegar
• small lump of alum
• 1/2 lb. white mustard seed
• 1/2 lb. whole cloves
• 1/2 lb. whole allspice
• 1/2 lb. stick cinnamon
• 1/2 lb. celery seed
• 3 red peppers sliced

Method

1. 1

   On the first morning, boil water and salt, pour over cucumbers.

2. 2

   Repeat boiling brine on the second and third days.

3. 3

   On the fourth day, make new brine and pour over pickles.

4. 4

   Repeat on the fifth and sixth days.

5. 5

   On the seventh day, make new brine with water and vinegar, boil, and place over pickles.

6. 6

   On the eighth day, pour boiling hot brine with sugar and spices over pickles and jar them well covered.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 115. The excerpt below is the record exactly as published.

Cucumber Pickles, Sweet. Peal and cut the cucumbers in pieces and put a layer in stone jar, then a layer of salt and so on. The next morning wash them off and cook them in i vinegar, ^ water till they are transparent, then drain them. Then make a syrup of 1 quart vinegar, 3 pounds brown sugar, some whole cloves, cinnamon and allspice. Tie spices in bag. Put cucumbers in the syrup and cook a few minutes longer. Take t-hein out, cook syrup 10 or 15 minutes longer, and pour over the cucumbers; have syrup enough to cover. Mrs, John Power. SUPERIOR COOK BOOK 155 The Best and Most Reliable Clothing FOR MKX. BOVS x\NU CHILDREN AT M. A. K^VTIN'S Corner Main and Pearl Sis. ISHPEMING, MICH. Syrup for Sweet Pickles or Peaches. Seven lbs. of fruit, 4 lbs. brown sugar, 1 t|t. vinegar, 1 oz. cloves, 2 oz. stick cin- namon. Boil vinegar and sugai', skim well, add spices and stick a clove in each piece of fruit. Boil 10 minutes, take out fruit and place in stone jar; pour boiling syrup over fruit to cover well. ^fus. C. J. Sitaddick. Cucumber Pickle. 1st morning: 'i'o 1 gal. of wati'r take 1 i-up of salt, let boil and pour over encumbers. 2nd da}': Boil some brine and pou)' over pickles again. 3rd day: Eepeat as for second day. 4th day: Make a new brine same as before and pour wliile boiling over pickles. oth day: Heat brine and pour over pickles. 6 til day: Same as 5th. 7th day: ]\Iake new bi'ine \ water and \ vinegar, boil and place over pickles. 8th day: To one gallon of vinegar take 8 pounds of brown sugar, small lump of alum, \ lb. white mustard seed, -^ lb. whole cloves, \ lb. whole allspice, \ lb. stick cinnamon, \ lb. celery seed, 3 red peppers sliced. Pour boiling hot over pickle and ]Mit in jars well covered. ^Tiss Maitland. Cucumber Pickles. Ojie peck small cucumbers, 1 peck small onions. 1 caulillower. Let stand in brine for 24 hours, then drain and scald in equal parts of vinegar and water, then stand over night. Let stand 3 days and put fresh vinegar and red pepper to taste. Mrs. Campbell. Cucumber Pickles. Fourteen large cucumboi's, S small onions, slice cucumbers without peeling. Peel onions and slice. Place in crock in alternate layers, sprinkle a little salt on each layer. Cover with a jilate and put on heavy weight. Let stand for 2 hours. Drain off water and pack in fruit jai-s. Mix \ teacup each of black and white mustard seed and 1 tablespoon of celery seed. Scatter through the pickles in jars when filling them. A tablespoon of olive oil to each jar. l*our on cider vinegar cold, and make Jtirtight. 1-:mma Willis, Canton, Ohio. Oil Pickles. One dozen large cucumbers, ,i lb. ground mustarti, 1 teaspoon hlack pepper, -4 lb. whole mustard seed, 1 qt. onions, 1 oz. celery seed, 1 pt. olive oil, 2 qts. cider vinegar. Pare cucum])ers and onions and chop fine. Put a layer of each in a jar and sprinkle with salt, place on top a weight and let stand over night, drain and put a teaspoon of jjowderod alum in sutlicient vinegar to cover, and let stand over night, then drain again, mix mustard. p('j)per and celery seed with the oil, then add gi'aduallv 2 qts. vinegar, put in glass jai's, and in 2 weeks it is readv for use. Mrs. W. H. Rood. 15() SUPICKMOR COOK BOOK Salad Pickle. Oiii' liiiiiiln'il sinall or iiicil iiiiii size (.■iiciiinhors — .sliced fine — o pts. of onions (about si/r of tlio ciicuiiilx'i's in I'ii-eumference) sliced (inc. If cups of olive oil, 0 oz. wliole ]iiustanl seed. 1 o/. eeleiT seed, ^ oz. white ^uround pepper, sprinkle over eneunibers 2 cups of salt

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