Pickled Cucumbers

Ingredients

• Soak out brine
• covered with cabbage leaves
• 1-3 vinegar
• 2-3 water
• 3 quarts of vinegar
• 1 1-2 lb sugar
• 1 oz. cloves
• 1 oz. cinnamon
• 1 teaspoonful ground mustard

Method

1. 1

   Soak cucumbers in brine, boil in strong alum water, then drop in cold water.

2. 2

   Let come to a boil in vinegar and water, drain well.

3. 3

   Put cucumbers in kettle, pour over them vinegar, sugar, cloves, cinnamon, and ground mustard.

4. 4

   Let come to a boil and put in jars.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 17. The excerpt below is the record exactly as published.

PICKLED CUCUMBERS. Soak out brine and boil in strong s lum water, covered with cabbage leaves five minutes, then drop in cold water, next let come to a boil in 1-3 vinegar and 2-3 water, drain well. Put cucumbers in kettle pour over them 3 quarts of vinegar, 1 1-2 lb sugar. 1 oz. cloves, cinnamon and allspice, 1 teaspoonful ground mustard ( you can use celery seed and white mustard if you like.) Let come to a boil and put in jars. MRS. A. E. SMITH. SLICED TOMATO PICKLES. Wash and cut off ends of peck green tomatoes. Slice, sprinkle with salt, and let stand over night; drain and cover with cold weak vinegar for 24 hours. Then pour all in kettle, boil ten minutes and drain. Make a syrup with 1 quart vinegar and 3 pts. brown sugar when hot add tomatoes, boil three minutes and pack in jars with spices. MRS. J. C. H. 52 SPLENDID CHOW CHOW. 1 gal. each of green tomatoes and carj- bage. 1 qt. onions. S green peppers. Chop all fine, sprinkle with salt, let stand all night. Then drain all the water from the mixture and add: 4 tablespoon of ground mustard. 2 tablespoons of ground ginger. 1 oz. tumeric. 1 tablespoon cloves and cinnamon. 1 oz. celery seed. 3 lb brown sugar. Mix well, cover with vinegar and boil till done. MRS. J. R. P ADDISON. THE BEST CUCUMBER PICKLES. Wash them; make a brine strong enough to float a potato, let the pickle stand in it three days; pour off the brine and boil it, and pour it back over the pickles, boiling hot. Let them stand a day and night; take them out, wipe them dry and lay in a jar. Spice, and vinegar to taste, and pour it over them hot. In a week or two they will be ready for use. MRS. SUSAN HO LLINGS WO RT H . SWEET TOMATO PICKLES. 7 lb ripe tomatoes peeled and sliced. 3 1-2 lb sugar. I oz. cinnamon

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