Cucumbers

Ingredients

• 2 gallons of small ripe cucumbers
• a lump of alum
• the same as for onions
• the same as for onions
• the same as for onions

Method

1. 1

   Brine cucumbers for 3 days, then drain and soak in water with alum.

2. 2

   Cover with grape leaves and when yellow, cool in water.

3. 3

   Layer cucumbers and onions with spices and sugar in a jar, fill with vinegar, and simmer in a kettle for 4 hours.

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 9. The excerpt below is the record exactly as published.

Cucumbers. Take 2 gallons of small ripe cucumbers and throw in brine that will bare an ^^%, allowing them to remain 3 days. Drain from the brine, and green with a lump of alum and enough water to cover them well; spread over the top large grape leaves, and when the cucumbers begin to turn yellow, lift them out with a strainer and throw into cold water until they lose their salty taste. Cover with plain vinegar for 3 days. Take a large stone jar and put in it a layer of cucumbers and one of onions, then a layer of spice and one of brown sugar, and repeat until the jar is full. Fill with vinegar, covering well. Tie a cloth over the jar and set in a preserving kettle 40 TESTED VIRGINIA RECIPES. of cold water. As the water boils away, fill with hot water. The kettle must be on the back of the stove, where it will not Doil, but simmer for 4 hours. Boiling ruins the pickles and makes them shrivel. The proportions for the vinegar,^ sugar and spice is the same as for onions

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