Cucumber Pickles

Ingredients

• 1 peck green cucumbers
• 6 large onions
• 1 cup salt
• 2 pints vinegar
• 4 pints water
• 1 gallon vinegar
• 2 lbs. sugar
• 2 tablespoons each of cloves
• 2 tablespoons each of mace
• 2 tablespoons each of cinnamon

Method

1. 1

   Soak cucumbers in brine, soak in cold water, boil vinegar and spices, add cucumbers, simmer until tender.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 403. The excerpt below is the record exactly as published.

CUCUMBER PICKLES — Take ripe cucumbers, quarter them, remove the seeds, and soak in strong brine (keeping them well un- der) for 10 days; take out, soak 1 day in clear cold water, and then over night in weak alum water, and drain them out; take 1 quart of vinegar, 6 cups sugar, 2 tablespoons each of cloves, mace and cinna- mon (tied in a bag), bring to a boil, put in the cucumbers, and sim- mer until tender. PICKLED GRAPES — Take fresh, sound, ripe grapes, and pack them in jars; prepare sweetened and spiced vinegar, let it get cold, and pour over the grapes, covering them fully. PICKLED FIGS. — Make a hot pickle of sweetened cider vinegar; take ripe figs, peel them, put them in the pickle, and boil gently un- til tender. PICKLED PLUMS— Gather the plums with the stalks, prick them with a needle, and put them with layers of cloves and cinna- mon into glass jars. For every 4 lbs. plums boil up 2 lbs. sugar and SWEET PICKLES 543 1 quart of vinegar, and pour it liot over the plums. Next day pour off the vinegar, boil it up again, and pour it over the fruit again; repeat this twice, then tie up. It improves by keeping. PICKLED PEACHES— If hard, steam them until tender; if soft, wipe them only; then pack them in jars. Take 1 quart of sugar and 1 tablespoon of cloves and broken stick cinnamon (tied in a bag) to each quart of vinegar; boil it 5 minutes and pour hot over the fruit; the next day turn it off, boil again, and pour hot on the peaches again; repeat once, seal up and i^ut away. Pears and Quinces can be put up the same way, but the latter can be pared, cored and quartered before steaming, and the x^arings and cores used for making jelly. PICKLED PINEAPPLE— This can be pared, sliced, and boiled gently until tender; then put in jars and finished like peaches. PICKLED RAISINS. — Prepare a syrup of 1 cup sugar to 1 pint vinegar; put in 2 lbs. raisins, leaving the stems on, and cook gently 30 minutes; then put them into jars. GREEN TOMATO PICKLES— Slice 1 peck green tomatoes and 6 large onions (or 1 quart of small ones); sprinkle on 1 cup salt, and let stand over night; in the morning drain; then boil them 5 minutes in 2 pints vinegar and 4 pints water, and again drain through a colander. Then take 1 gallon vinegar, and 2 lbs. sugar, 2 oz. white mustard=seed, 2 tablespoons each of cinnamon

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