Cucumber Pickles
From Blue Ribbon and Pure Gold cook book, 1905
This method allows for daily picking of cucumbers.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 76. The excerpt below is the record exactly as published.
Cucumber Pickles—Pick when 2 or 3 inches long; no larger. Wash, dry, and put in a jar. Take 2 tablespoons Pure Gold pickling spice, sprinkle the cucumbers in the jar with the spice, add more cucumbers, then more spice, and so on alternately until the jar is full. This amount of spice is for a 2 quart jar. Fill the jar with vinegar
Cook this with the app: pantry check, scaling, and the assistant.