Ginger Mock Pickle
From Magnet users cook book, 1920
Serves 20
Recipe by Mrs. D. Brundige, Hewitt Landing, Sask.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 72. The excerpt below is the record exactly as published.
2 lbs. of sugar and 1 ounce of cassia buds to each quart of vinegar, ’ and 1 tablespoon of salt. Boil twenty minutes, cover closely in jars.—Mrs. ne . Hickey, Erickson, B. C. CUCUMBER PICKLES, SWEET. Cut cucumbers and place in stone . crock or jar. Pour over them boiling brine (1 cup of coarse salt to 1 gallon i of water), cover and let stand till next day, pour off brine, re-heat and pour on again, boiling hot Leave until next day and repeat the process. Then 3 wash the pickles in cold water, and pack in sealers or gallon mustard crocks, _ Sweeten, and spice vinegar to taste, boil, and then pour over pickles in jars -and seal. These are splendid pickles and keep nicely.—Mrs. Wilbert J. _ Morris, Balderson, Ontario. GINGER MOCK PICKLE. Twelve lbs. vegetable marrow, 12 Ibs. of _ sugar. Peel marrow, take out pips, cut in pieces about an inch square. Put marrow and sugar in pan, let stand 24 hours, add 6 lemons, sliced, 2 ounces of Prilised ginger, a few chillies
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Cook this with the app: pantry check, scaling, and the assistant.