Pickled Cucumbers

Ingredients

• small cucumbers
• a pint of salt
• a gallon and a half of water
• one gallon of good vinegar
• two cups sugar
• one ounce cinnamon
• one ounce ginger-root

Method

1. 1

   Wash cucumbers and drain.

2. 2

   Pack in a jar.

3. 3

   Make a brine with salt and water, boil and skim, then cool and pour over cucumbers.

4. 4

   After 24 hours, drain and dry cucumbers.

5. 5

   Boil vinegar with spices, cool, and pour over pickles.

6. 6

   Ready in a few days.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 42. The excerpt below is the record exactly as published.

Pickled Cucumbers. Take small cucumbers, wash them carefully, and let them drain, then pack them in a jar. Make a brine of a pint of salt to a gallon and a half of water ; boil and skim it, and when cool pour over the pickles, and let them stand for twenty-four hours. Then take them out of the brine, wipe them dry, and put in a jar. Boil strong vinegar with such spices as desired (tie the spices in a little cloth), and when the vinegar is cold pour it over the pickles. In a few days they will be ready for use. — Miss Lizzie Strohm. To Pickle Ripe Cucumbers. Pare them, take out the seeds, cut in rings an inch thick, then simmer in weak alum-water an hour ; take them out, drain them, and lay them carefully in a jar. Then prepare a sirup of one gallon good vinegar, two cups sugar, one ounce cinnamon, and one ounce gin- ger-roo

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