Cucumber Pickles IV

Ingredients

• 1 pk cucumbers
• 1 cup coarse salt

Method

1. 1

   Cut cucumbers from vines with sharp scissors, when about 2 or 3 inches long, allowing about 0.5 inch stem to remain on each.

2. 2

   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.

3. 3

   Let stand for a day, drain off, and repeat this twice, using new brine each time, and allowing 24 hours between each change.

4. 4

   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.

5. 5

   Pour over hot vinegar to cover and when cold, cover the top with horseradish leaves.

6. 6

   The pickles must always be kept well under the vinegar.

7. 7

   For sweet pickles melt 1 cup sugar in each qt vinegar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

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

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