Pickled Cucumbers

Ingredients

• a gallon and a half of water
• a handful of salt
• a piece of alum the size of a walnut

Method

1. 1

   Wash the cucumbers and place in jars.

2. 2

   Make a weak brine with a handful of salt to a gallon and a half of water; when scalding hot, turn over the cucumbers and cover.

3. 3

   Repeat this process three mornings in succession.

4. 4

   On the fourth day, prepare a porcelain kettle of vinegar with alum, scalding hot, and put in cucumbers.

5. 5

   Do not let them boil but skim out as soon as scalded.

6. 6

   Replace with others, adding a small piece of alum each time.

7. 7

   After this, replace vinegar with good cider or white wine vinegar, add spices, mustard seed, and red pepper, sort the pickles, and seal.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 476. The excerpt below is the record exactly as published.

PICKLED CUCUMBERS. Wash with care the cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water) ; when scald- ing hot turn over the cucumbers and cover ; repeat this process three mornings in succession, taking care to skim thoroughly. On the fourth day have ready a porcelain kettle of vinegar, to which has been added a piece of alum the size of a walnut

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