Cucumber Pickles

Ingredients

• 2 quarts small cucumbers, soaked in weak salt water 24 hours
• 1/4 cup salt
• 1/4 cup ground mustard or mustard seed
• 1/4 cup granulated sugar
• 1 quart pure cider vinegar

Method

1. 1

   Mix salt, sugar and mustard together, then add vinegar.

2. 2

   Put cucumbers in jars, leaving about one inch at the top of jar for horseradish root and grape leaves.

3. 3

   Stir liquid thoroughly, pour over cucumbers and seal.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 106. The excerpt below is the record exactly as published.

Cucumber Pickles Use small cucumbers (pickle size) as near the same size as possible. Wash and wipe carefully. Fill mason jar half full, then put into jar, one tablespoon white mustard seed, one tablespoon salt, one table- spoon sugar (put in more sugar if you want a sweeter pickle). Finish filling the jar with the cucmnbers, then pour on cold vinegar until the jar is full and seal. Leonora Mann (Lambda). Cucumber Pickles 2 quarts small cucumbers, soaked in weak salt water 24 hours }4 cup salt 14 cup ground mustard or mustard seed ^ cup granulated sugar 1 quart pure cider vinegar

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