Cucumber Sweet Pickle

Ingredients

• four pounds of fruit
• one tablespoonful of alum
• half a gallon of water
• one pint of cider vinegar
• four pounds of sugar
• two tablespoonfuls of broken cinnamon bark
• one level tablespoonful of mace
• half an ounce of white mustard-seed

Method

1. 1

   Slice the cucumbers about one inch thick; dissolve alum in water; put cucumbers in and boil for one hour; then drain.

2. 2

   Make a syrup of vinegar, sugar, cinnamon, and mace.

3. 3

   Put in the fruit and boil until transparent.

4. 4

   If syrup is not thick enough, continue to boil after removing fruit.

5. 5

   When cold, place in jars, sprinkle in mustard-seed, pour over syrup, and seal.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 59. The excerpt below is the record exactly as published.

CUCUMBER SWEET PICKLE. Slice the cucumbers about one inch thick; dissolve one table-spoonful of alum in half a gallon of water ; put into it four pounds of fruit, and boil one hour; then drain. Make a sirup of one pint of cider vinegar, four pounds of sugar, The New Kentucky Home Cook Book. 119 two table-spoonfuls of broken cinnamon bark, and one level table-spoonful of mace. Put in the fruit, and boil until transparent. If the sirup is not thick enough, continue to boil after the fruit is removed. When cold, place it in jars, sprinkling: in half an ounce of white mustard-seed

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