Cucumber Pickle, Virginia Style
From The Wilson cook book, 1941
These are delicious. Recipe by Mrs. J. O. Williams.
Presented as published in 1941. 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 The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 23. The excerpt below is the record exactly as published.
Cucumber Pickle, Virginia Style 3 dozen cucumbers Cut cucumbers as desired, soak in brine (strong enough to float an egg) for one week. Wash thoroughly, let stand in clear water half day. 1 teaspoon alum 1 large piece ginger root Enough water to cover cucumbers, bring water to boil. Add cucumbers, let stand over heat 5 to 10 minutes. Do not boil. Wash cucumbers in clear water again and pack in jars. 1 small package mixed pickle 2 qts. vinegar spices 4 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.