Cucumbers in Barrels

Ingredients

• small cucumbers free from spots
• a layer of coarse salt, about one-fourth inch thick
• about a quart of water
• a few cabbage or horseradish leaves
• a cloth closely around the edges
• a board on top of the pickles
• a heavy stone to keep them down

Method

1. 1

   Choose small cucumbers free from spots.

2. 2

   Put a layer of cucumbers in a cask, then a layer of coarse salt, and continue layering until all are used.

3. 3

   Place a board on top with a heavy stone to keep them down.

4. 4

   Pour in water to moisten the salt.

5. 5

   Add cucumbers as gathered, and cover with cloth, board, and weight.

6. 6

   They will keep for a year or two.

7. 7

   For pickling, soak cucumbers for three days in cold water, changing water daily.

As published

This recipe was extracted from The Rural cook book (1907), page 120. The excerpt below is the record exactly as published.

Cucumbers in Barrels.— Choose small cucumbers free from spots. Put a layer of cucumbers in the bottom of a cask, then a layer of coarse 160 THE RURAL COOK BOOK. salt, about one-fourth inch thick, then another layer of cucumbere, more salt, and so on until all are \xfed. Place a board on top of the pickles, with a heavy stone to keep them down. Then pour in about a quart of water to moisten the salt, which, with the juice exuding from the cu- cumbers should make sufficient brine to cover. Continue to add cu- cumbers, as they are gathered, in layers as before; a few cabbage or horseradish leaves on top, under the board, will prevent molding. When the cask is full, tuck .a cloth closely around the edges

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