Cucumbers a Wald

Ingredients

• one dozen large ripe cucumbers
• twelve large white onions
• six green peppers
• one-quarter pound black mustard seed
• one-quarter pound white mustard seed
• one gill celery seed
• one teacup salt
• enough cold cider vinegar to cover it

Method

1. 1

   Pare and cut into strips one dozen large ripe cucumbers, take out the seeds, and cut them into small pieces, add twelve large white onions, six green peppers, also chopped, one-quarter pound each black and white mustard seed and one gill celery seed.

2. 2

   Mix all and add one teacup salt, put in a cotton bag and hang up for twenty-four hours to drain.

3. 3

   Then the salad, with enough cold cider vinegar to cover it, is put into stone jars, and covered nearly air tight.

4. 4

   It will be fit to use in about six weeks.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 48. The excerpt below is the record exactly as published.

CUCUMBERS A WALD: Pare and cut into strips one dozen large ripe cucumbers, take out the seeds, and cut them into small pieces, add twelve large white onions, six green peppers, also chopped, one-quarter pound each black and white mustard seed and one gill celery seed. Mix,all and add one teacup salt, put in a cotton bag and hang up for twenty-four hours to drain. Then the salad, with enough cold cider vinegar to cover it

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