Cucumber Pickles (Alternate Method)
From The new Kentucky home cook book, 1884
Serves 12
Cover with a plate until cool, then tie up with thick paper.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 44. The excerpt below is the record exactly as published.
Make a strong brine, heat it hot, and pour it over the cu- cumbers to cover them well. Let them stand a day and night, if they are small; if large, let them remain until they taste salty when cut open. Then take them out of the brine, wash them in clear water, drain them, and put them in a preserving-kettle; cover them with pure cider vinegar, add- ing to every gallon of the vinegar three ounces of alum, three pounds of sugar, four ounces of white mustard-seed, two ounces of cinnamon bark, two ounces of allspice, one ounce of mace, half an ounce of cloves, one ounce of celery- seed, and six very small red peppers
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