Cucumber Pickles

Ingredients

• small cucumbers only
• a gallon of boiling water
• a pint of salt
• one gallon of vinegar
• four bell peppers
• three sticks of cinnamon
• one table-spoonful of whole allspice
• half a table-spoonful of whole cloves

Method

1. 1

   Wash cucumbers and place in a jar.

2. 2

   Boil water and salt, pour over cucumbers.

3. 3

   Repeat with brine in the afternoon and let sit overnight.

4. 4

   Scald brine again and pour over cucumbers for six hours.

5. 5

   Prepare alum water and pour over cucumbers, let sit for six hours.

6. 6

   Drain cucumbers, heat vinegar with spices, and pour over cucumbers in a jar.

7. 7

   Cover and store in a cool place.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 447. The excerpt below is the record exactly as published.

Cucumber Pickles. Use small cucumbers only. Wash them carefully, to free them of particles of earth ; then lay them in a large stone jar or bowl. For eight quarts of cucumbers put into a stew-pan a gallon of boiling water and a pint of salt. When the water begins to boil, skim it, and then pour it over the cucumbers. Do this in the morning. In the afternoon pour the brine from the cucumbers into the saucepan, and after heating it to the boiling-point, pour it over the cucumbers for the second time, and let them stand in the brine all night. In the morning scald the brine for the third time, and pour it over the cucumbers, letting them stand in it for six hours. Now add a table-spoonful of alum to one gallon of boiling water, and after turning off the brine, pour this alum water over the cucumbers. Let them stand for six hours ; then scald the water, and pour it over them again. The next morning drain the cucumbers. Now put one gallon of vinegar in the preserving-kettle with four bell peppers, three sticks of cinnamon, one table-spoonful of whole allspice, and half a table-spoonful of whole cloves

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