Cucumber Pickles

Ingredients

• 1 gallon of small cucumbers
• a cup of salt
• two quarts of boiling water
• one gallon of vinegar
• four red peppers
• one stick of cinnamon
• a cup of brown sugar

Method

1. 1

   Wipe a gallon of small cucumbers, place them in a stone jar, and add a cup of salt dissolved in two quarts of boiling water, and let stand two days.

2. 2

   Drain off brine, bring to boiling-point, pour over the cucumbers, and let them stand again for two days.

3. 3

   Drain and wipe cucumbers, and pour over them one gallon of boiling water.

4. 4

   Let them stand half a day, and drain.

5. 5

   Cook the cucumbers in one gallon of vinegar, four red peppers, one stick of cinnamon, a teaspoon of cloves and a cup of brown sugar for eight or ten minutes.

6. 6

   Put pickles in stone jar and strain the liquor over them.

7. 7

   Cover, and they are ready for use.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 160. The excerpt below is the record exactly as published.

Cucumber Pickles. Wipe a gallon of small cucumbers, place them in a stone jar, and add a cup of salt dissolved in two quarts of boiling water, and let stand two days. Drain off brine, bring to boiling-point, pour over the cucumbers, and let them stand again for two days. Drain and wipe cucumbers, and pour over them one gallon of boiling water. Let them stand half a day, and drain. Cook the cucumbers in one gallon of vinegar, four red peppers, one stick of cinnamon, a teaspoon of cloves and a cup of brown sugar

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