Pickled Cucumbers, No. 2

Name: Pickled Cucumbers, No. 2
Yield: 30 servings
Ingredients: six hundred small cucumbers; two quarts of peppers; one and a half cupfuls of salt; a piece of alum as large as an egg; three gallons of cider vinegar; three pints of water; a quarter of a pound each of whole cloves; a quarter of a pound each of whole allspice; a quarter of a pound each of stick cinnamon; two ounces of white mustard seed

From Miss Parloa's new cook book and marketing guide, 1880

Serves 30

Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 170. The excerpt below is the record exactly as published.

Pickled Cucumbers, No. 2. Wash and wipe six hundred small cucumbers and two quarts of peppers. Put them in a tub with one and a half cupfuls of salt and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, ai*d two ounces of white mustard seed

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