Cucumber Pickles

Ingredients

• pint salt
• peck cucumbers
• boiling water
• cold, not very strong vinegar
• fresh vinegar
• Sugar may be added if wished.

Method

1. 1

   Sprinkle cucumbers with salt (1 pint salt to 1 peck cucumbers), cover with boiling water, let stand 24 hours, drain, cover with fresh hot water for another 24 hours, drain again.

2. 2

   Place in jar, cover with cold vinegar.

3. 3

   Repeat until enough for pickling, then cover with boiling cider vinegar and add spices.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 435. The excerpt below is the record exactly as published.

Cucumber Pickles. — It often happens in putting up cucumber pickles that only a few can be gathered or bought at a time ; these can be easily pickled as follows : Place in jar, sprinkle with salt, in proportion of pint salt to peck cucumbers, cover with boiling water, let stand twenty-four hours, drain, cover with fresh hot water; after another twenty-four hours, drain, place in jar, and cover with cold, not very strong vinegar ; continue to treat each lot in this manner, using two jars, one for scalding and the other as a final receptacle for pickles, until there is enough for pickling, when drain and cover with boiling cider vinegar, add spices, and in a few days they will be ready for use. Sugar may be added if wished. Always use fresh vinegar

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