Cucumber Pickles in Whiskey
From La cuisine creole, 1885
Pickles will be ready by Christmas.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 44. The excerpt below is the record exactly as published.
OUCUMBBR PICKLES IN WHISKEY. Prépare your cucumbers as usual by letting them stay a few days in brine, or if time is an object scald them in brine, and then proceed to pickle them. The same brine may be used many times, pouring it boiling hot on each mess of cucumbers. If you hâve no vine- gar convenient drop your scalded cucumbers into a mixture of one part whiskey and three parts water
Cook this with the app: pantry check, scaling, and the assistant.