Cucumber Pickles

Name: Cucumber Pickles
Ingredients: Half a bushel of cucumbers; Two gallons of cider vinegar; one quart of brown sugar; half a pint of white mustard seed; one ounce of stick-cinnamon; one ounce of alum; half an ounce of whole cloves; half an ounce of black pepper-corns

From The easiest way in housekeeping and cooking, 1881

Scald the vinegar once more in a month and pour over them.

Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 127. The excerpt below is the record exactly as published.

Cucumber Pickles. Half a bushel of cucumbers, small, and as nearly as possible the same size. Make a brine as directed, and pour over them. Next morning prepare a pickle as fol- lows : Two gallons of cider vinegar ; one quart of brown sugar. Boil, and skim carefully, and add to it half a pint of white mustard seed ; one ounce of stick-cinna- mon broken fine ; one ounce of alum

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