Cucumber Pickles

Ingredients

• Pick the cucumbers early in the morning, the smallest are the best
• put a layer of salt in bottom of crock or cask
• scald a brine strong enough to bear up an egg

Method

1. 1

   Layer cucumbers and salt in a crock, adding a little water initially.

2. 2

   In the fall, pour off the brine, wash the cucumbers, and pour cold brine over them.

3. 3

   Cover with a double cloth and rinse every two weeks to prevent scum.

4. 4

   When ready to use, soak in soft water and place in cold vinegar with optional spices.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 88. The excerpt below is the record exactly as published.

Cucumber Pickles. Pick the cucumbers early in the morning, the small- est are the best, about three inches long; put a layer of salt in bottom of crock or cask and a layer of cucumbers, and then salt, and so on till it is full. Put a little water in at first, after that it makes its own brine. In the fall pour off this brine and wash them nicely. Scald a brine strong enough to bear up an egg

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