Cucumber Pickles

Ingredients

• Take green cucumbers, about 4 or 5 inches long
• 1 quart of vinegar
• ½ quart of water
• 4 small red peppers
• ½ teaspoon whole black peppers
• a piece of alum the size of a small teaspoon

Method

1. 1

   Soak cucumbers in strong brine for 48 hours, then pour off the brine and rinse with cold water.

2. 2

   Boil together vinegar and water.

3. 3

   Fill jars with cucumbers, add peppers, alum, pour boiling vinegar over and seal tight.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 54. The excerpt below is the record exactly as published.

Cucumber Pickles* Wash cucumbers with a brush, put into cold water over night. Drain them the next morning and pack closely into jar, one layer cucumbers, then a layer grape leaves and grapes, and so on till jar is filled. To two quarts of water add one cup of salt, fill the jar with the salt and water, cover up, with a light weight on top to keep pickles under' water. MRS. JACOB GOLD, SR. Chow Chow. Beans, cabbage, tomatoes, onions. To every gallon of cut vegetables add: 1 table- spoonful of salt; 1 tabiespoonful of pepper; iy2 table- spoonfuls of mustard; 2 tablespoonfuls of molasses; y% teaspoonful of cloves; 1 quart of vinegar. Boil half an hour. MRS. JUL. KLINGELHOEFER. Cucumber Pickles. Take green cucumbers, about 4 or 5 inches long, soak 48 hours in strong brine, then pour off the brine and rinse with cold water. Boil together 1 quart of vinegar and y2 quart of water. Fill jars with the cucumbers, add to a two quart jar 4 small red peppers, y2 teaspoon whole black — 158 — peppers, a piece of alum the size of a small teaspoon

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