Cucumber Preserves

Ingredients

• 2 qts cider vinegar
• 2^ lbs sugar
• ^/^ oz mixed whole spices

Method

1. 1

   Peel and cut cucumbers into pieces, soak in salt water for 8 hours, then drain.

2. 2

   Drop into boiling syrup made of vinegar, sugar, and spices in a cheesecloth bag.

3. 3

   Boil for 20 minutes, remove spice bag, and boil cucumbers until soft.

4. 4

   Drain, put in jars, boil syrup until thick, pour over cucumbers, and seal.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 156. The excerpt below is the record exactly as published.

1 qt cider vinegar and 1 cup sugar to a boil ; and pour it over the cucumbers, while boiling hot. Cover and ! set away in a cool place over night. Next morning drain off | CANNED PEAS AND STRING BEANS 231 the vinegar, boil it over again, and pour it over the cucum- bers, and repeat this 3 mornings, after which seal air tight and keep in a cool, dark and dry place. The can should be full to overflowing when sealed. — [Mrs. E. R. McC, Tenn. Cucumber Preserves Use firm, ripe cucumbers, just turning yellow, peel, dis- card seeds and cut in 2 or 3-inch pieces. Soak in weak salt water about 8 hours, then drain and dry carefully with a clean towel and drop into a boiling syrup made of 2 qts cider vine- gar, 2^ lbs sugar and ^/^ oz mixed whole spices

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