Cucumber Pickle

Ingredients

• Whole or sliced cucumbers.
• 2 tsp. to 1 qt. water.
• 1 qt. water.
• 1% cup sugar.
• 1 qt. vinegar.
• 1 cup water.
• 2 tbsp. whole cloves.
• stick of cinnamon tied in cloth.

Method

1. 1

   Cover cucumbers with alum water, heat to boiling point, let stand for 2 hours.

2. 2

   Remove from alum, chill in ice water.

3. 3

   Make syrup of sugar, vinegar, water, cloves, and cinnamon.

4. 4

   Add cucumbers, cook for 10 minutes.

5. 5

   Remove cucumbers to jar, boil syrup for 10 minutes, pour over cucumbers, and seal.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 25. The excerpt below is the record exactly as published.

CUCUMBER PICKLE Whole or sliced cucumbers. Cover with alum water, 2 tsp. to 1 qt. water. Heat to boiling point; let stand 2 hours. Remove from alum. Chill in ice water. Make syrup of 1% cup sugar, 1 qt. vinegar, 1 cup water, 2 tbsp. whole cloves, stick of cinnamon tied in cloth.

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