Pickled Cucumbers
From Buckeye cookery, 1892
Serves 10
Use alum to help crisp the cucumbers.
Presented as published in 1892. 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 Buckeye cookery (1892), page 149. The excerpt below is the record exactly as published.
PICKLED CUCUMBERS. Prepare and quarter ripe cucumbers, take out seeds, clean, lay in brine that will float an egg nine days, stirring every day, take 266 | SWEET PICKLES. Rae ae) a out and put in clear water one day, ava in alum-water (a lump of alum size of a medium hulled hickory-nut to a gallon of water) over night, make syrup of a pint good cider vinegar, pound brown sugar, two table-spoons each broken cinnamon bark, mace, and pepper grains; make syrup (three pints of sugar
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