Pickled Cucumbers

Ingredients

• Three hundred small cucumbers
• four green peppers sliced fine
• two large or three small heads cauliflower
• three heads of white cabbage shaved fine
• nine large onions sliced
• one large root horse radish
• one quart of green beans cut one inch long
• one quart green tomatoes sliced
• one quart of vinegar
• one-fourth pound black mustard seed
• one-fourth pound of white mustard seed
• one tablespoon black ground pepper

Method

1. 1

   Put the mixture in a strong brine for 24 hours, drain, then boil in vinegar.

2. 2

   Add mustard and cover with vinegar.

As published

This recipe was extracted from The new home cook book (1896), page 58. The excerpt below is the record exactly as published.

PICKLED CUCUMBEES. Mrs. A. P. Wightman. Pick those that are small and of quick growth, wash well and pour boiling water over them with a little salt. Let them stand twelve hours ; put them into cold vinegar. To a gallon of vinegar, put one tablespoon of pulverized alum, and a teacup of salt; let them remain in this until your vinegar is full of cucumbers, then scald them in it, and put them into new vinegar. Red peppers improve them. OUDE SAUCE. C. Kennicott. One pint green tomatoes, six peppers (not large) ; four onions, chop together ; add one cup salt, and let it stand over night; in the morning, drain off the water; add one cup sugar, one cup horse radish, one tablespoon ground cloves, one tablespoon cinnamon, cover with vinegar, and stew gently all day. MY MOTHER'S FAVOEITE PICKLES. Mrs. Savage. One quart raw cabbage chopped fine ; one quart boiled beets chopped fine ; two cups of sugar, tablespoon of salt, one teaspoon black pepper, one-fourth teaspoon red pep- per, one teacup of grated horse radish ; cover with cold vinegar, and keep from the air. FEEN^CH PICKLES. H. N. Jenks. One peck of tomatoes sliced, six large onions, some 140 THE HOME COOK BOOK. cauliflower (much or little as you prefer) ; a pint of salt thrown over them at night, the liquor drained off in the morning; then boil the tomatoes, onions, etc., in two quarts of water, and one quart of vinegar, fifteen or twenty minutes. After boiling, put it in a colander and drain it off; add seven pints of vinegar, two pounds brown sugar, one-half of white mustard seed, two tablespoons of ground allspice, two of cloves, two of ginger, two of cin- namon, two of ground mustard, one-half a tablespoon of cayenne ; put all in a kettle and boil fifteen or twenty minutes ; stir and be careful not to burn. MIXED PICKLES. Mrs. F. M. Cragin. Three hundred small cucumbers, four green peppers sliced fine, two large or three small heads cauliflower, three heads of white cabbage shaved fine, nine large onions sliced, one large root horse radish, one quart of green beans cut one inch long, one quart green tomatoes sliced ; put this mixture in a pretty strong brine twenty- four hours ; drain three hours, then sprinkle in one-fourth pound black and one-fourth pound of white mustard seed ; also one tablespoon black ground pepper

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