Cucumber Pickles

Ingredients

• Wash the cucumbers
• a handful of salt
• cover with hot water
• 1 gallon of vinegar
• a little white mustard seed
• a small piece of alum
• some horse radish root
• a bag of spices
• 2 or 3 red peppers

Method

1. 1

   Sprinkle salt over cucumbers, cover with hot water, and repeat for three mornings.

2. 2

   Let stand in cold vinegar for three days.

3. 3

   Boil vinegar with mustard seed, then pack cucumbers in jars with alum, horse radish, spices, and pour boiling vinegar over them.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 21. The excerpt below is the record exactly as published.

CUCUMBER PICKLES. Wash the cucumbers and sprinkle a handful of salt over them, and cover with hot water. The next morning turn the water off and cover again with boiling water. Do this three mornings. Let them stand three days in cold vinegar. Then take i gallon of vinegar, a little white mustard seed, and boil them together. Take the cucumbers out of the cold vinegar, put them in • a jar with a small piece of alum, some horse radish root, a bag of spices and 2 or 3 red peppers

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