Pickle for Cucumbers

Ingredients

• one-half ounce of black pepper
• one and one-half ounce of ginger
• one ounce of allspice
• one ounce of cloves
• one ounce of mustard seed
• three-fourths of a pound of salt
• half a teaspoon cayenne pepper
• one ounce ground mustard
• one ounce turmeric
• six quarts of vinegar

Method

1. 1

   Scald the spices in vinegar, except for mustard and turmeric, which should be added when the vinegar is cold.

2. 2

   For a mustard-free pickle, mix a teacup of salt and a tablespoon of powdered alum into a gallon of vinegar.

3. 3

   Pour a weak brine over cucumbers and let stand overnight.

4. 4

   Drain and put into prepared vinegar.

As published

This recipe was extracted from The Rural cook book (1907), page 121. The excerpt below is the record exactly as published.

Pickle for Cucumbers.— One-half ounce of black pepper, one and one-half ounce of ginger, one ounce of allspice, one ounce of cloves, one ounce of mustard seed, three-fourths of a pound of salt, half a>tea- spoon cayenne pepper, one ounce ground mustard, one ounce turmeric, and six quarts of vinegar

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