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Cucumber Vinegar
From The farm cook & rule book, 1923
Serves 8
Use clean glass jars for best results.
Presented as published in 1923. 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 The farm cook & rule book (1923) by Nell Beaubien Nichols, page 94. The excerpt below is the record exactly as published.
Cucumber Vinegar Wipe cucumbers clean and slice them without peeling into clean glass fruit jars. Add sufficient vinegar to cover. For 1 quart of vinegar add 1 clove of garlic, 1 teaspoonful of white pepper and 1 teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.