Cucumber Pickles
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 51. The excerpt below is the record exactly as published.
a dozen large cucumbers into squares;. put in a jar, cover with thinly sliced onions, sprinkle with salt, and let stand over night; drain and return to the jar; heat a quart of vinegar; season with a teaspoon of ground allspice, ore-halt teaspoon of cloves, and a tablespoon of mustard mixed in cold vinegar; pour‘over the cucumbers; let cool, strain the vinegar off; mix a tablespoon of ground mustard to a paste, add to the vinegar; pour over the pickles, and seal. yO We PIG em Take a gallon of vinegar, a pound of brown sugar, one ounce of turmeric, one-half ounce of cloves, one ounce of allspice, two tablespoons of celery seed, one-half pint of mustard seed, and one blade of mace. Pound all together, and add to the boil- ing vinegar. Cut up three heads of cabbage, and scald in brine. Squeeze in a bag, and hang up in the. sun to dry. When bleached put into a jar, and pour over the spiced,vinegar. Only 50c. LUBY’S PARISIAN a Bottle . HAIR RENEWER AMES Ni AIR Health Specialties in 4 — SsSS5veece BREAD and FOOD TELEPHONES 1025, 1340, 6488, 5052 @#” For Infants and Invalids. RIPE CUCUMBER PICKLES. Take large yellow cucumbers, pare them, take out the cores, and soak in salt water two days. Then take them out of the brine, pour over them boiling water, and let them stand over night. Pour off this water, and they are ready for the pickle. which prepare thus: For each quart of sharp vinegar, take one pint of hot water, two large cups of sugar, and one tablespoon- ful each of the following spices: cinnamon, cloves, allspice, black pepper, mace, or nutmeg. Add a handful of raisins or ripe grapes. Scald all together, and boil until the cucumbers are easily penetrated with a fork. Use as little of the vinegar as possible to boil them in, and pour the rest over them when done. COLD PUNA LTO: CAT SUR: Peel and chop fine a peck of ripe tomatoes. Drain them in a colander, and turn into an earthen vessel. Add half a cupful of salt, two tablespoonfuls of grated horse radish, one table- spoonful of mustard seed, two pods of red pepper, two tea- spoonfuls of black pepper, two teaspoonfuls of celery seed, a teaspoonful of ground cloves, two teaspoonfuls of ground cinna- mon, a teaspoonful of powdered mace, a cupful of brown sugar and one quart of strong vinegar. Mix well, bottle, and seal. MUSHROOM CATSUP. Take a peck of fresh mushrooms, wipe them carefully, but do not wash. Break into pieces, put a layer in the bottom of a stone crock, sprinkle with salt. Put in more mushrooms, and salt until all are in. Cover with a cloth, and set in the kitchen dwardsburg Silver Gloss STARCH = Wamutactured only by The Edwardsburg For all domestic Laundry uses. Starch Co., Ltd. CARDINAL, Ont. 124 [Osage look round after a nice head of hair in the street, so rare has that beautiful ornament become at the present day. Why is this? It cer- tainly is not the fault of 7% LU BY’S Hoeitenceee which is an almost infallible remedy against prematurely gray hair, or bald heads, Sold by all Druggists. Only 50c, a Bottle. for twenty-four hours. Mash and strain through a coarse bag. To every quart of mushroom liquor add a tablespoonful of pepper corns, a teaspoonful of allspice, a dozen whole cloves, three blades of mace, and a slice of ginger root. Set near the fire to boil slowly for one hour. Take up, let cool, strain, and bottle.. REDUPE PREP RGA TSU: Take four dozen fed peppers. Cut in a kettle with a quart of vinegar
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