Cucumber Pickles

Ingredients

• 14 large cucumbers
• 8 small onions
• 1 teacup of black mustard seed
• 1 teacup of white mustard seed
• 1 tablespoon of celery seed
• 1 tablespoon of olive oil

Method

1. 1

   Slice cucumbers and onions, layer in a crock with salt, cover with a plate and weight for 2 hours.

2. 2

   Drain, pack in jars, mix mustard seeds and celery seed, scatter through pickles, add olive oil, and cover with cold cider vinegar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 115. The excerpt below is the record exactly as published.

Cucumber Pickles, Sweet. Peal and cut the cucumbers in pieces and put a layer in stone jar, then a layer of salt and so on. The next morning wash them off and cook them in i vinegar, ^ water till they are transparent, then drain them. Then make a syrup of 1 quart vinegar, 3 pounds brown sugar, some whole cloves, cinnamon and allspice. Tie spices in bag. Put cucumbers in the syrup and cook a few minutes longer. Take t-hein out, cook syrup 10 or 15 minutes longer, and pour over the cucumbers; have syrup enough to cover. Mrs, John Power. SUPERIOR COOK BOOK 155 The Best and Most Reliable Clothing FOR MKX. BOVS x\NU CHILDREN AT M. A. K^VTIN'S Corner Main and Pearl Sis. ISHPEMING, MICH. Syrup for Sweet Pickles or Peaches. Seven lbs. of fruit, 4 lbs. brown sugar, 1 t|t. vinegar, 1 oz. cloves, 2 oz. stick cin- namon. Boil vinegar and sugai', skim well, add spices and stick a clove in each piece of fruit. Boil 10 minutes, take out fruit and place in stone jar; pour boiling syrup over fruit to cover well. ^fus. C. J. Sitaddick. Cucumber Pickle. 1st morning: 'i'o 1 gal. of wati'r take 1 i-up of salt, let boil and pour over encumbers. 2nd da}': Boil some brine and pou)' over pickles again. 3rd day: Eepeat as for second day. 4th day: Make a new brine same as before and pour wliile boiling over pickles. oth day: Heat brine and pour over pickles. 6 til day: Same as 5th. 7th day: ]\Iake new bi'ine \ water and \ vinegar, boil and place over pickles. 8th day: To one gallon of vinegar take 8 pounds of brown sugar, small lump of alum, \ lb. white mustard seed, -^ lb. whole cloves, \ lb. whole allspice, \ lb. stick cinnamon, \ lb. celery seed, 3 red peppers sliced. Pour boiling hot over pickle and ]Mit in jars well covered. ^Tiss Maitland. Cucumber Pickles. Ojie peck small cucumbers, 1 peck small onions. 1 caulillower. Let stand in brine for 24 hours, then drain and scald in equal parts of vinegar and water, then stand over night. Let stand 3 days and put fresh vinegar and red pepper to taste. Mrs. Campbell. Cucumber Pickles. Fourteen large cucumboi's, S small onions, slice cucumbers without peeling. Peel onions and slice. Place in crock in alternate layers, sprinkle a little salt on each layer. Cover with a jilate and put on heavy weight. Let stand for 2 hours. Drain off water and pack in fruit jai-s. Mix \ teacup each of black and white mustard seed and 1 tablespoon of celery seed. Scatter through the pickles in jars when filling them. A tablespoon of olive oil to each jar. l*our on cider vinegar cold, and make Jtirtight. 1-:mma Willis, Canton, Ohio. Oil Pickles. One dozen large cucumbers,

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