Cucumber Pickles
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 20
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 67. The excerpt below is the record exactly as published.
one gallon of vinegar add a cup of sugar, three dozen each whole lilack peppers and cloves, half as much allspice and a dozen ])lades of mace. Boil five minutes. Put the cucumbers into a stone jar, and pour over tliem the scalding hot vinegar.' 421 54 THE MODEL COOK BOOK Scald the vinegar several times, at intervals of two to five days, and return. Finally cover the jar and put in a cool dry place. The pickles will be ready for use in two niontlis. They should be examined at in- tervals of a few weeks. Cucumber Pickles. — Wash cucumbers carefully and put in weak salt water over night. In the morning drain them and put on stove in weak vinegar, half vinegar and half water, to which has been added alum, a piece the size of a small hickorynut to a gallon. Let them heat slowly until scald- ing hot. Have ready in another kettle good cider vinegar to which has been added sugar, in the proportion of one teacup sugar
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