Cucumber Pickles II

Ingredients

• 1 gal best cider vinegar
• 2 ozs ground mustard
• 2 ozs whole mustard
• 2 ozs whole black pepper
• 2 ozs cinnamon bark broken in pieces
• 1 oz ginger root
• ^ lb salt
• a piece of alum about the size of a small hickory nut

Method

1. 1

   This is enough to fill a 2-gal jar, packed with cucumbers.

2. 2

   If not enough cucumbers are at hand to fill the jar, some more may be added from time to time, but be sure that all the cucumbers are well covered with the vinegar.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 170. The excerpt below is the record exactly as published.

2 ozs ground mustard, 2 ozs whole mustard, 2 ozs whole black pepper, 2 ozs cinnamon bark broken in pieces, 1 oz ginger root, i^ lb salt, and a piece of alum about the size of a small hickory nut. This is enough to fill a 2-gal jar, packed with cucumbers. If not enough cucumbers are at hand to fill the jar, some more may be added from time to time, but be sure that all the cucumbers are well covered with the vinegar. — [Miss L. M. B., N. Y. Cucumber Pickles III To 1 gal good cider vinegar add 1 cup grated horseradish, 1 cup salt, and 2 cups ground mustard. Dissolve the mustard In a little vinegar, and then add to the rest and pour all cold over the cucumbers packed in a jar. Be careful that every cucumber is well covered. — £L. E. W., Mich. Cucumber Pickles IV Cut cucumbers from vines with sharp scissors, when about 2 or 3 inches long, allowing about ^ inch stem to remain on each. For 1 pk cucumbers allow 1 cup coarse salt and make a brine sufficient to cover the cucumbers, and pour it over them boiling hot. Let stand for a day, drain off, and repeat this twice, using new brine each time, and allowing 24 hours between each change. On the fourth day drain off the brine, pour over clear, boiling water, and let stand 24 hours; then drain and pack the cucumbers in jars, sprinkling among them some whole cloves, allspice, cinnamon, and any other spices liked, and to each gallon jar of pickles add a piece of alum the size of a small hazelnut. Pour over hot vinegar to cover and when cold, cover the top with horseradish leaves. The pickles must always be kept well under the vinegar. For sweet pickles melt 1 cup sugar in each qt vinegar. — [Mrs. G., Wis. Dill Pickles Wash sound, medium sized pickles and put them to soak over night in a brine made of 1 cup salt to 2 gals water. Next morning wipe the cucumbers dry, put a layer in a jar, then a layer of freshly gathered grape leaves, another layer of cherry leaves and one of dill, then another layer of cucum- bers, and so on until the jar is full. Cover with a fresh brine prepared the same as directed above, cover with a cloth, weight down with a board and stone, so that the cucumbers will be well covered with the brine, cover the jar, and set away in a cool place. — [M. S. L., Wis. 252 FARM AND HOME COOK BOOK Sweet Pickles Wipe clean 200 small, firm cucumbers and let them stand over night in salt water. In the morning drain, wipe dry, and drop them into 3 qts best cider vinegar, to which has been added 2 ozs each cinnamon, allspice and cloves, 3 lbs brown sugar and a few small red peppers. Boil about 5 minutes, then turn into jars and seal while hot. — [Mrs. D. W. C, British Columbia. Sweet Cucumber Pickles I Peel large, ripe, firm cucumbers, cut in quarters, scrape out the seeds, soak in weak brine over night, drain thoroughly, and scald in clear boiling water. Make a syrup of 1 qt vinegar, 2 lbs sugar and any preferred spices. Add the cucumbers and cook until clear and tender. Can while hot and seal air tight. — [Mrs. J. P., N. y. Sweet Cucumber Pickles II These are put up cold and sealed air-tight. Peel and cut up the cucumbers and mix them with the following: 1 gal best cider vinegar

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