Cucumber Pickles
From The Times cook book, no. 2, 1905
Serves 8
These are excellent for keeping.
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 158. The excerpt below is the record exactly as published.
CUCUMBER PICKLES. (Original.) Mrs. E. A. Stickney, 1028 South Hill street- Boil a salt brine that will bear up an egg, and pour over green cucumbers; let stand twenty- four hours, then wipe them dry. Take one part acetic acid to seven parts of water; boil this with some assorted spices
Cook this with the app: pantry check, scaling, and the assistant.