Cucumber Pickles
From The new Kentucky home cook book, 1884
Serves 20
Good for use in a few days.
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.
CUCUMBER PICKLES. To one hundred cucumbers add one pint of salt; pour over enough boiling water to cover them ; tie up closely to keep the steam from escaping; let them stand twenty-four hours ; then wipe them dry, taking care not to break the skins; lay them in a stone jar, and pour over them boiling vinegar enough to cover them well
Cook this with the app: pantry check, scaling, and the assistant.