Cucumber Pickles

Ingredients

• the freshly gathered cucumbers
• sprinkle lightly with salt
• as much boiling water as it will hold
• cover with weak vinegar
• cover with strong vinegar
• a small piece of alum

Method

1. 1

   Put cucumbers in a jar, sprinkle with salt, and pour boiling water over them.

2. 2

   After cooling, remove cucumbers to a preserving-kettle, cover with weak vinegar, and heat to boiling.

3. 3

   Remove, drain, and place in a jar with sweet pepper pieces.

4. 4

   Cover with strong vinegar, heated with cloves and sugar.

5. 5

   Optionally, line the kettle with cabbage or grape leaves and add alum for color.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 84. The excerpt below is the record exactly as published.

cumber pickles, pure and simple, to all mixtures, and fancy preparations. Do you know the best method of making them ? " "Perhaps not. But this is a very excellent method : Put the freshly gathered cucumbers in a jar, sprinkle lightly with salt, and when the jar is full of cucumbers pour on as much boiling water as it will hold. After the water becomes cold, remove the cucumbers to a preserving-kettle, cover with weak vinegar, and heat to boiling point. Remove, drain, and i3ut in a jar, distributing among them pieces of sweet pepper. Cover with strong vinegar, in whJch a few cloves and a small quantity of sugar have been heated. If you wish to improve the color of the pickles, line the kettle, before placing them in it, with green cabbage or grape leaves, and put a small piece of alum

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