Cucumber Pickles

Ingredients

• Gather the cucumbers before the seeds are very large
• throw into ice-cold water for one hour
• sprinkle well with salt
• tie up in a coarse cloth
• lay in a colander under a heavy weight to drain over night
• plenty of brown mustard-seed
• plenty of white mustard-seed
• cover well with cold cider vinegar

Method

1. 1

   Gather the cucumbers before the seeds are very large; pare and throw into ice-cold water for one hour; then slice as thin as possible.

2. 2

   Sprinkle well with salt, tie up in a coarse cloth, and lay in a colander under a heavy weight to drain overnight.

3. 3

   Next morning mix through them plenty of brown and white mustard-seed; pack in jars and cover well with cold cider vinegar.

4. 4

   Put in a cool place.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 476. The excerpt below is the record exactly as published.

Gather the cucumbers before the seeds are very large ; pare and throw into ice-cold water for one hour ; then slice as thin as possible, on a cabbage cutter ; sprinkle well with salt ; tie up in a coarse cloth and lay in a colander under a heavy weight to drain over night. Next morning mix through them plenty of brown and white mustard-seed; pack in jars and cover well with cold cider vinegar

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