Cucumber Pickles

Ingredients

• one table-spoonful of pulverized alum
• a fourth of a pound of whole black pepper
• a fourth of a pound of black mustard-seed
• a handful of sliced horse-radish
• one large pod of red pepper
• or two small ones
• five pounds of brown sugar
• cold enough of good cider vinegar to cover them well

Method

1. 1

   Let stand until next day, then pour the vinegar off, boil it and pour over again.

2. 2

   Repeat this for three mornings, then put the cucumbers in stone jars, sprinkle the ingredients through the cucumbers, and pour over cold vinegar to cover.

3. 3

   Tie up closely.

4. 4

   Will be ready for use in ten days.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 42. The excerpt below is the record exactly as published.

one table-spoonful of pulverized alum, a fourth of a pound of whole black ])epper, a fourth of a pound of black mustard-seed, a handful of sliced horse-radish, one large pod of red pepper or two small ones, and five pounds of brown sugar, all sprinkled through the cucumbers. Then pour over cold enough of good cider vinegar to cover them well, and tie up closely. Will be ready for use in ten days. Mrs. James H. Hall. CUCUMBER PICKLES. If small cucumbers are used, put them into brine that will bear an egg, for three days ; but if large, keep in eight days. Then wash in cold water and put into a porcelain kettle with grape, horse-radish, or cabbage leaves, putting a layer of leaves and a layer of cucumbers, and one table- spoonful of pulverized alum to each gallon of cucumbers. Cover with vinegar equally mixed with water, set on a slow fire and scald for one hour — do not let them boil. If they do not green, put in a table-spoonful of pulverized saltpeter, and add more leaves. When they are greened nicely, wipe dry 88 The New Kentucky Home Cook Book. and place in a jar. To one gallon of cider vinegar add one pound of brown sugar and let it come to a boiling ; take one ounce of cinnamon bark, one-half ounce of cloves, two roots of horse-radish sliced, one pod of red pepper cut in pieces. Sprinkle the spices through the cucumbers, and pour the boiling vinegar over them, and tie up while hot. Mrs. Amanda Thermal SPICED CUCUMBER PICKLES. Two and a half gallons of apple vinegar, five pounds of brown sugar

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