Cucumber Sweet Pickle

Ingredients

• Lay the fruit, when first gathered, in brine for two weeks
• put them into cold water a few hours
• filling a brass kettle with layers of grape leaves
• sprinkle a small quantity of powdered alum
• Cover with cider vinegar
• the large fruit should be sliced in pieces about three inches long and half an inch thick
• putting in a tablespoonful of white and black mustard-seed mixed
• a small piece of race-ginger
• garlic, if liked
• horseradish ungrated
• whole cloves
• a very little allspice
• Slice two or three green peppers
• every third layer should have a heaping tablespoonful of brown sugar
• Cover with cold vinegar

Method

1. 1

   After brining, soak cucumbers in cold water.

2. 2

   Layer grape leaves and cucumbers in a kettle, sprinkling powdered alum.

3. 3

   Cover with cider vinegar and boil until tender.

4. 4

   When cold, slice large fruit and pack in jars with spices and sugar.

5. 5

   Cover with cold vinegar, and in three weeks they will be fit for use.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 269. The excerpt below is the record exactly as published.

Cucumber Sweet Pickle. — Lay the fruit, when first gathered, in brine for two weeks, or three, according to the size. Then take them from the brine and put them into cold water a few hours, until most of the salt is out. They are now to be greened by filling a brass kettle with layers of grape leaves and cucumbers, alternat- ing until all are in, and over each lay- er of leaves sprinkle a small quantity of powdered alum. Cover with cider vinegar, and boil until they are quite tender. When cold, the large fruit should be sliced in pieces about three inches long and half an inch thick. Then pack them in stone or wide- mouthed glass jars, occasionally put- ting in a table-spoonful of white and black mustard-seed mixed, a small piece of race-ginger, garlic, if liked, horseradish ungrated, whole cloves, and a very little allspice. Slice two or three green peppers, and add in very small quantities. Every third layer should have a heaping table- spoonful of brown sugar. Cover with cold vinegar

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