Gherkins

Ingredients

• one quart of small unripe cucumbers
• one-quarter cupful of salt
• one pint of boiling water
• one quart of vinegar
• one red pepper
• one-half stick of cinnamon
• one-half teaspoonful allspice
• one-half tablespoonful of cloves

Method

1. 1

   Wipe cucumbers and soak in salt water for three days.

2. 2

   Drain and pour boiling brine over them, let stand three days.

3. 3

   Repeat, then cook cucumbers in a mixture of vinegar and spices for 10 minutes.

4. 4

   Strain and pour over pickles in a stone jar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 122. The excerpt below is the record exactly as published.

Gherkins. — Wipe one quart of small unripe cucumbers. Put in a stone crock and add one-quarter cupful of salt dissolved in one pint of boiling water. Let stand three days. Drain cucumbers from brine, bring the brine to the boiling point,- pour over the cucumbers, and again let stand three days. Repeat ; drain, wipe cucumbers, and pour over one quart of boiling water in which one scant tcaspoonful of alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers 10 minutes, a few at a time, in one-fourth of the fol- lowing mixture, heated to the boiling point and boiled 10 minutes : One quart of vinegar, one red pepper, one-half stick of cinnamon, oue-half leaspoonful allspice, one-half tablespoonful of cloves

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