Cucumber Pickles
From Durham cook book ..., 1921
Recipe by Mrs. Odie Umstead.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 65. The excerpt below is the record exactly as published.
CUCUMBER PICKLES. Pour hot water over one-half bushel small cu- cumbers and sprinkle with salt for three mornings. The fourth morning wash the cucumbers, pour hot vinegar over them and let stand a week or until a scum rises; then wash again and pour over them two gallons of vinegar and one ounce each of black pepper, cloves, cinnamon, allspice, and white mustard seed, one pound brown sugar, a little sliced horse radish and a piece of alum the size of a butternut
Cook this with the app: pantry check, scaling, and the assistant.