Cucumber Pickle

Ingredients

• 1 gal. sliced cucumbers
• 1 tablespoon tumeric
• % cup salt
• 1 tablespoon black pepper
• 2 teaspoons prepared mustard
• 3 cups sugar
• 1 teaspoon celery seed
• 6 medium sized onions

Method

1. 1

   Use small cucumbers that can be pickled whole, or cut medium size cucumbers in halves.

2. 2

   Wash and let stand overnight.

3. 3

   Make a strong brine.

4. 4

   Use 14 ozs. of salt (about 1.5 cups) to each gallon of water.

5. 5

   Bring to boil and pour over cucumbers.

6. 6

   Do this for 3 mornings.

7. 7

   Making fresh brine every morning.

8. 8

   Drain brine off and rinse cucumbers thoroughly.

9. 9

   Make a strong alum water, boil and pour over cucumbers.

10. 10

    Let stand overnight.

11. 11

    Mix vinegar and sugar (1 cup of vinegar and 1 cup of sugar) in large enough amounts to cover cucumbers and pickling spices.

12. 12

    Boil 10 minutes and pour over cucumbers that have been well drained.

13. 13

    Boil and pour back over the pickles.

14. 14

    The third day the pickles may be packed into fruit jars or left in stone or glass jars (if stone or glass, cover well to keep out insects).

15. 15

    If the vinegar is very strong it may be weakened by adding a small amount of water.

Nutrition per serving

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 23. The excerpt below is the record exactly as published.

CUCUMBER PICKLE Use small cucumbers that can be pickled whole, or cut medium size cucumbers in halves. Wash and let stand overnight. Make a strong brine. Use 14 ozs. of salt (about 1% cups) to each gallon of water. Bring to boil and pour over cucumbers. Do this for 3 mornings. Making fresh brine every morning. Drain brine off and rinse cucumbers thoroughly. Make a strong alum water, boil and pour over cucumbers. Let stand overnight. Mix vine- gar and sugar (1 cup of vinegar and 1 cup of sugar) in large enough amounts to cover cucumbers and pickling spices. Boil 10 minutes and pour over cucumbers that have been well drained. Boil and pour back over the pickles. The third day the pickles may be packed into fruit jars or left in stone or glass jars (if stone or glass, cover well to keep out insects). If the vinegar is very strong it may be weakened by adding a small amount of water. Mrs. L. D. Thompson, Brown’s Chapel Grange. CUCUMBER PICKLES (DELICIOUS) Take medium size cucumbers, put in stone jar, cover with 1 pint salt to 1 gallon boiling water, let stand one week then pour off. Cover with boiling water and 1 tbsp. alum to every gallon water, let stand 24 hours, pour off, cover with boiling water and let stand 24 hours. Drain them, boil together the sugar and vinegar, 2 cups sugar to each quart vinegar, have enough to cover pickles; split each pickle lengthwise before putting on the hot vinegar or they will become hollow inside; add 1 tsp. celery seed and 1 tbsp. cinnamon bark; let stand 24 hours. Pour off vinegar and boil, adding 1 cup sugar to each quart of vinegar; pour over pickles and let stand 24 hours; pour off; boil vinegar, adding 1 cup sugar to each quart vinegar. Pack pickles in jars and seal with the hot vinegar or cover them and let stand in the crock until ready to use them. Mrs. H. D. Robertson, Clemmons Grange. BREAD AND BUTTER PICKLES 1 gal. sliced cucumbers 1 tablespoon tumeric % cup salt 1 tablespoon black pepper 2 teaspoons prepared mustard 3 cups sugar 1 teaspoon celery seed 6 medium sized onions

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