Cucumber Pickles

Ingredients

• small sized cucumbers five or six inches long
• two cups of finely chopped onion
• one cup of salt
• One cup olive oil
• two tablespoons mustard seed
• one of celery
• one of black pepper
• a small lump of alum dissolved in water

Method

1. 1

   Wash and slice cucumbers without peeling.

2. 2

   Mix with chopped onion and salt, let stand overnight.

3. 3

   Drain for three hours.

4. 4

   Mix dressing ingredients thoroughly and stir into cucumbers and onion.

5. 5

   Put into cans, cover with cold vinegar, and seal.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 119. The excerpt below is the record exactly as published.

small sized cucumbers five or six inches long, wash and slice without peeling, " allow two cups of finely chopped onion to a gallon osf sliced cucumbers, mix with one cup of salt and let stand over night. Drain three hours. One cup olive oil, two tablespoons mustard seed, one of celery, one of black pepper, a small lump of alum dissolved in water. Mix the dressing thoroughly, then stir into the cucumbers and onion. Put into cans and cover with cold vinegar and seal. SWEET CUCUMBER PICKLES. Miss Vie Pittenger. Put cucumbers in brine, let stand twenty-four hours, drain and heat in vinegar. Pack while hot in glass or stone jars. In another kettle have vinegar hot, spiced and sweetened to taste, pour this over cucumbers and seal while hot. 248 PICKLES, CATSUPS, ETC. DILL PICKLES. Mrs. Henry Stoecks. Boil six gallons water, two and one-quarter quarts of vinegar and one pound of salt together. Set aside and cool. Have cucumbers standing in cold soft water for three hours and wipe them dry with a cloth. Put a layer of cucumbers in a barrel, then a layer of mixed spices, dill, grape and cherry leaves, horse- radish, bay leaves and five cents worth wein stein. Keep putting the layers in until barrel is filled, then pour the liquid in. Have the barrel fastened air tight and stand in the sun for four weeks and shake them around each day. HIGDON. M. B. Sexton. One peck of green tomatoes, one cabbage, three large onions, put through coarse grinder or chopped. Add one cup of salt

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