Cucumbers

Ingredients

• About fifty of the right size
• covering them with two or three green leaves of Savoy cabbage
• Make a brine of alum salt strong enough to bear an egg
• put into your kettle one and a half gallons of vinegar
• a lump of alum the size of a nutmeg
• the slices of a medium-sized root of horseradish
• and 1 oz. each of celery seed
• whole-grain black pepper
• and white mustard-seed
• and a few sprigs of mace
• adding to them three white onions well stuck with cloves
• and two small green peppers

Method

1. 1

   Wash fifty cucumbers and lay them in the jar, covering them with cabbage leaves.

2. 2

   Make a brine of alum salt strong enough to bear an egg, skim it carefully, and when it boils pour it over the cucumbers.

3. 3

   This process is to be performed on each of three successive mornings.

4. 4

   To take the salt out of them, scald them in good hard cider or diluted vinegar, and lay them on a waiter to drain.

5. 5

   Put vinegar and other ingredients in a kettle, boil, and pour over the cucumbers while still hot.

6. 6

   Tie up the jar and store in a cool place.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 268. The excerpt below is the record exactly as published.

Cucumbers. — Those of a medium size are best, the large being tough and the small ones insipid. About fifty of the right size will fill a two-gal- lon jar. Wash fifty cucumbers and lay them in the jar, covering them with two or three green leaves of Sa- voy cabbage (which help to give the pickles a fine color). Make a brine of alum salt strong enough to bear an egg, skim it carefully, and when it boils pour it over the cucumbers. This process is to be performed on each of three successive mornings, when the pickles will have been prop- erly salted. To take the salt out of them you next scald them in good hard cider or diluted vinegar, and lay them on a waiter to drain. Now put into your kettle one and a half gallons of vinegar, together with a lump of alum the size of a nutmeg, the slices of Cucumbers PICKLES, ETC Fig Pickles a medium-sized root of horseradish, and I oz. each of celery seed, whole- grain black pepper and white mustard- seed, and a few sprigs of mace, and keep this on the stove till it boils. Lay your cucumbers neatly back in the jar, adding to them three white onions well stuck with cloves, and two small green peppers

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