Pickled Cucumber Rings

Ingredients

• twelve large cucumbers, whole
• one and one-half pints of liquid drained off
• three pounds of brown sugar
• one tablespoon of broken cinnamon
• one tablespoon mustard seed
• one-half tablespoon of allspice
• one-half tablespoon ground cloves

Method

1. 1

   Make a brine of salt and water to hold up an egg.

2. 2

   Soak cucumbers for three days, then soak in clear water for three days, changing water daily.

3. 3

   Cut pickles into half-inch slices, removing seeds.

4. 4

   Cover with vinegar, cook until tender, let stand in liquid for three days, then drain off and use to make syrup.

5. 5

   Boil liquid with spices and sugar, pour over rings, heat rings, and put in glass jars.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 56. The excerpt below is the record exactly as published.

Pickled Cucumber Rings Make a brine of salt and water to hold up an egg. Soak twelve large cucumbers, whole, three days, then soak in clear water three days, change water every day at the same time, then cut pickles in one-half inch slices taking out seeds (don’t scrape out the pulp any more than possible). Cover with vinegar, if strong, dilute it, and cook until tender, don’t cook too long, let stand in liquid you cook them in three days, then drain off and use it to make the syrup. To every one and one- half pints of liquid drained off add three pounds of brown sugar. To each one and one-half pints of liquid add Bee Brand spices, one tablespoon of broken cinnamon, one tablespoon mus- tard seed, one-half tablespoon of allspice, one-half tablespoon ground cloves

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