Pickles
From Household hints, 1881
Avoid using a copper kettle.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 21. The excerpt below is the record exactly as published.
PICKLES. 47 VI. PICKLES. When the time for pickling draws near, the question of what recipes shall be used demands serious consideration ; there are so many ways to pickle and yet so few that are satisfactory. The following recipe has been used year after year by the writer, and she has received with humility and pride the praise of a grateful family for the excellence of her pickles : Be sure that your cucumbers are fresh, then for three mornings pour hot salt and water over them ; take one cup of salt to about six quarts of water ; have it fresh each morning. The fourth morning heat some weak vinegar with small lumps of alum in it, and turn it over the cucumbers, allowing them to remain in it until the next day ; then take them out of the vinegar, put them in stone jars or glass cans, pour over them cold vinegar of good strength, in which put plenty of white mustard seed, about in the proportion of one ounce of seed to one gallon of vinegar ; put in also a lump of alum about the size of a but- ternut ; lay fresh horseradish leaves over the cucumbers, cover closely, and set in the cellar. The pickles may be seasoned by putting in sliced onions, or small whole onions, green or red peppers, pieces of horseradish root, spices and brown sugar
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