New York Cucumber Pickles

Ingredients

• Make a brine of i pint of salt
• to i gallon of water
• In each jar put a small piece of horseradish
• a small white onion
• and a teaspoonful each of black and white mustard seed
• celery seed
• and juniper berries
• To each gallon of vinegar allow ^ a pound of sugar

Method

1. 1

   Pour boiling hot over small cucumbers, and let them stand twenty-four hours.

2. 2

   Rinse and drain the cucumbers, and pack in glass jars.

3. 3

   Fill the jars with boiling vinegar, and seal quickly.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 54. The excerpt below is the record exactly as published.

NEW YORK CUCUMBER PICKLES. Make a brine of i pint of salt to i gallon of water, and pour boiling hot over small cucumbers, and let them stand l/ALEUTINr^ VALENTINE & GOiftPflNY. VMr 11 ISHLv Coach and Car Yarnislies and Colors. 156 PICKLES AND PRESERVES. twenty-four hours. Rinse and drain the cucumbers, and pack in glass jars. In each jar put a small piece of horse- radish, a small white onion, and a teaspoonful each of black and white mustard seed, celery seed, and juniper berries. Fill the jars with boiling vinegar, and seal quickly. To each gallon of vinegar allow ^ a pound of sugar

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