Cucumber Pickles

Ingredients

• two gallons of good cider vinegar
• six and a half ounces of black pepper
• six and a half ounces of ginger
• six and a half ounces of allspice
• three and one-fourth ounces of mace
• three and one-fourth ounces of celery-seed
• three and one-fourth ounces of tumeric
• four-fifths of a pint of black mustard-seed
• four-fifths of a pint of white mustard-seed
• six and a half pounds of brown sugar
• five fresh lemons sliced
• a handful of dried horse-radish

Method

1. 1

   Bruise the spices before putting in the vinegar.

2. 2

   Prepare this vinegar in June, set it in the sun until fall.

3. 3

   After cucumbers are prepared, boil them in plain vinegar, then drop them into the spiced vinegar.

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.

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, one pound of white mustard-seed, one box of Lexington mustard, one-half pound of black pepper, two ounces of cloves, two ounces of celery-seed, two ounces of allspice, two nutmegs grated ; boil all together in a half gal- lon of the vinegar, then add the remainder of the vinegar and one pound of scraped horse-radish, one-half dozen sliced lemons, two dozen onions sliced and sprinkled with salt and drained a day. If the cucumbers are fresh from the vine let them lay in strong salt-water twenty-four hours, then wipe dry and drop them in plain vinegar and let them stay two weeks, then drain for a day and put in the spiced vine- gar. Mrs. Dr. Joshua Barnes, sr. CUCUMBER PICKLES. If the cucumbers are direct from the vines, lay them in brine twenty-four hours, then scald in weak vinegar or half vinegar and water. To one gallon of cucumbers take one pint of sugar, vinegar enough to cover them, one ounce of white mustard-seed, one pod of red pepper, one-half ounce of nutmeg, one ounce of celery-seed ; boil all together and pour it over the cucumbers. Tie up while hot. Mrs. Abner Hord. CUCUMBER PICKLES. Lay the cucumbers in brine two or three weeks, or until it may be convenient to use them ; then take out of brine, The New Kentucky Home Cook Book. 89 drain, and lay in water for a day and night, changing the water once. Take two pints of vinegar, if very strong ; if not, three, and one pint of water; scald the cucumbers in this, and let them stay in it for two weeks, then take out, drain, and pack in a jar. Sprinkle grated horse-radish and black mustard-seed on each layer of cucumbers. Take suf- ficient vinegar to cover them, make it very sweet, and boil in it one ounce each of cloves, white mustard-seed, sliced gin- ger, coriander-seed, and mace, a tea-cupful of black pepper, a few pods of red, which must be laid in brine a few days. Pour the vinegar over the cucumbers boiling hot. This vinegar, with some fresh added, will be good for two years. Mrs. A. N. Tate, Virginia. CUCUMBER PICKLES. To two gallons of good cider vinegar add six and a half ounces each of black pepper, ginger, and allspice, three and one-fourth ounces of mace, three and one-fourth ounces of celery-seed, three and one-fourth ounces of tumeric, four- fifths of a pint of black mustard-seed, four-fifths of a pint of white mustard-seed, six and a half pounds of brown su- gar, five fresh lemons sliced and the seeds taken out, a little garlic, a few cloves, and a handful of dried horse-radish

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