Cucumber Pickles
From The new Kentucky home cook book, 1884
Serves 10
Recipe by Mrs. Abner Hord.
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 42. The excerpt below is the record exactly as published.
CUCUMBER PICKLES. If small cucumbers are used, put them into brine that will bear an egg, for three days ; but if large, keep in eight days. Then wash in cold water and put into a porcelain kettle with grape, horse-radish, or cabbage leaves, putting a layer of leaves and a layer of cucumbers, and one table- spoonful of pulverized alum to each gallon of cucumbers. Cover with vinegar equally mixed with water, set on a slow fire and scald for one hour — do not let them boil. If they do not green, put in a table-spoonful of pulverized saltpeter, and add more leaves. When they are greened nicely, wipe dry 88 The New Kentucky Home Cook Book. and place in a jar. To one gallon of cider vinegar add one pound of brown sugar and let it come to a boiling ; take one ounce of cinnamon bark, one-half ounce of cloves, two roots of horse-radish sliced, one pod of red pepper cut in pieces. Sprinkle the spices through the cucumbers, and pour the boiling vinegar over them, and tie up while hot. Mrs. Amanda Thermal SPICED CUCUMBER PICKLES. Two and a half gallons of apple vinegar, five pounds of brown sugar, one pound of white mustard-seed, one box of Lexington mustard, one-half pound of black pepper, two ounces of cloves, two ounces of celery-seed, two ounces of allspice, two nutmegs grated ; boil all together in a half gal- lon of the vinegar, then add the remainder of the vinegar and one pound of scraped horse-radish, one-half dozen sliced lemons, two dozen onions sliced and sprinkled with salt and drained a day. If the cucumbers are fresh from the vine let them lay in strong salt-water twenty-four hours, then wipe dry and drop them in plain vinegar and let them stay two weeks, then drain for a day and put in the spiced vine- gar. Mrs. Dr. Joshua Barnes, sr. CUCUMBER PICKLES. If the cucumbers are direct from the vines, lay them in brine twenty-four hours, then scald in weak vinegar or half vinegar and water. To one gallon of cucumbers take one pint of sugar, vinegar enough to cover them, one ounce of white mustard-seed, one pod of red pepper, one-half ounce of nutmeg, one ounce of celery-seed
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