Pickled Cucumbers

Ingredients

• One hundred small cucumbers
• a pint of salt
• a piece of alum the size of a nutmeg
• sufficient vinegar to fill the jars
• One tablespoonful of mustard-seed
• one of whole allspice
• one root of horseradish grated or cut in thin strips
• a few small red peppers

Method

1. 1

   Wash cucumbers and wipe them dry, put them in a large stone jar; add salt and alum, cover with boiling water, and let stand for twenty-four hours.

2. 2

   Take out cucumbers, wipe them dry, place in a clean jar in layers with spices, and pour over sufficient vinegar to fill the jars.

3. 3

   When cold, cover closely; they will keep for years.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 137. The excerpt below is the record exactly as published.

One hundred small euonmbers fresli from the mes; wash Uie sand from them and wipe them dry, put them in a large Stone jar ; put on the top of them a pint of salt, and a pieoe of alnm the size of a nutmeg, and cover them with boiling water ; tie thick paper over the jar or place on it a close-fitting lid, and let it stand twenty-four hours } take out the cucumbers, wipe them dry, place them in a clean dry jar, in layers alternately with the following spices : One tablespoonful of mustard-seed one of whole allspice, one root of horseradish grated or cut in thin strips, a few small red peppers, and pour over them suffi- cient vinegar to fill the jars, which must only be two-thirds full of cucumbers. When cold, cover them closely ; they will keep fixr years. Pour the vinegar over the pickles boiling hot. * Pickled Cucumbers, No. 2. Wash them to remove the sand, make a strong pickle of salt and water to bear an egg, lay the cucumbers in it for two weeks, then place them in stone jars, boil the brine, and pour over them every morning for nine days, adding more brine if it does not cover them; then remove the pickles from the brine, and throw them into cold water for twenty-four hours. Take them from the brine, and lay them in a bell-metal kettle alternately with green cabbage-leaves, a layer of each, cover them with cold water, and put them on the back of the range or stove where they will become hot, but not cook, until they are a nice green, then take them off, wipe them dry, and place them in jars alter* nately in layers with the following spices: Oreen ginger-root slioed, 9^ dove of garlic and a blade of mace to each layer; bo*1 (287) 288 OOOKEBT FROM EXPERIENCE. oider-vinegar enough to cover ihem in whioh yon have put wliok cloves, allspice, and a lump of alum half the size of a nutmeg to every jar; cover the pickles until cold, then tie them up; in two weeks thev will be fit for use. * A Chow-chow of Pioklei . One gallon of vinegar, half a pound of English mu8«ard, a quarter of a pound of powdered ginger, the same of white pepper, a quarter of a pound of curry powder, and two ouncaf of turmeric ; two heads of cauliflower, %Sij small-siied cucum- bers, one quart of nasturtiums, one quart of very young string- beans, one quart of little white button-onions ; separate the cauli- flower into little sprigs, pour boiling water over it ; in another vessel scald the onions in the same way, let them stand until cool, then drain the water off, and sprinkle over them half a pint of salt

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