Pickled Cucumbers

Ingredients

• 100 small cucumbers
• 1 tablespoon mustard seed
• 1 pint salt
• 1 tablespoon whole allspice
• Alum size of a nutmeg
• 1 root horseradish
• Boiling water
• Boiling vinegar

Method

1. 1

   Wash and dry the pickles and put them in a large stone jar; add salt and alum and cover well with boiling water.

2. 2

   Cover the jar tightly and let stand for twenty-four hours; remove the cucumbers; dry them and place them in another jar in layers alternately with the spices and grated horseradish.

3. 3

   Have the jar about two thirds full of cucumbers and pour over them sufficient boiling vinegar to fill the jar.

4. 4

   When cold, cover closely and stand away.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 145. The excerpt below is the record exactly as published.

PICKLED CUCUMBERS 100 small cucumbers 1 tablespoon mustard seed 1 pint salt 1 tablespoon whole allspice Alum size of a nutmeg 1 root horseradish Boiling water 2 small red peppers Boiling vinegar

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