Cut-Cucumbee Pickle

Ingredients

• For two gallons of pickle
• two ounces of allspice
• half an ounce of cloves
• one ounce of mace
• one ounce of black pepper
• half an ounce of Cayenne
• a gill of celery-seed
• a pint of chopped onion
• brown sugar over

Method

1. 1

   Prepare a strong brine for pickles.

2. 2

   Wipe cucumbers after taking them out of the brine and soak in weak vinegar.

3. 3

   Cut cucumbers into half-inch thick slices.

4. 4

   Layer cucumbers and seasonings in a stone jar, strew brown sugar, cover with strong vinegar, and boil in an iron pot until tender.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 121. The excerpt below is the record exactly as published.

CUT-CUCUMBEE PiCKLE. Prepare a strong brine, in which you can keep your pickles as long as you choose ; wipe the cucumbers well after taking them out of the brine, and let them soak a few days in weak vinegar to extract the salt and water ; then cut the cucumbers in slices half an inch thick. For two gallons of pickle have ready laid in some convenient place, and well combined, two ounces of allspice, half an ounce of cloves, one ounce of mace, one ounce of black pepper, half an ounce of Cayenne, a gill of celery-seed, and a pint of chopped onion. In a stone jar put a layer of cucumbers, a layer of these seasonings, and strew brown sugar over

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