Cucumber Pickles

Ingredients

• Take 2 tablespoons Blue Ribbon pickling spice
• Pick when 2 or 3 inches long; no larger.
• Fill the jar with vinegar, cold

Method

1. 1

   Pick cucumbers when they are 2 or 3 inches long.

2. 2

   Wash and dry them, then put them in a jar.

3. 3

   Sprinkle the cucumbers with Blue Ribbon pickling spice, layering them alternately with more cucumbers and spice until the jar is full.

4. 4

   Fill the jar with cold vinegar, screw on the cover, and let them sit for about 4 or 5 weeks.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 74. The excerpt below is the record exactly as published.

Cucumber Pickles—Pick when 2 or 3 inches long; no larger. Wash, dry, and put in a jar. Take 2 tablespoons Blue Ribbon pickling spice, sprinkle the cucumbers in the jar with the spice, add more cucumbers, then more spice, and so on alternately until the jar is full. This amount of spice is for a 2-quart jar. Fill the jar with vinegar, cold

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