Pickles

Ingredients

• one hundred small cucumbers
• two gallons of water
• a pound and a quarter of coarse kitchen salt
• a sliced raw onion
• three green peppers sliced
• a tablespoonful of mustard seeds
• a tablespoonful of whole cloves
• a tablespoonful of peppercorns
• a tablespoonful of allspice
• two gallons of boiling cider vinegar
• half a pint of the vinegar

Method

1. 1

   Wash cucumbers, dry them, and place in a butter firkin or unglazed crock.

2. 2

   Boil water with salt, skim, and pour over cucumbers.

3. 3

   Let sit for three days, then drain.

4. 4

   Wash vessel, add onion, peppers, mustard seeds, cloves, peppercorns, and allspice.

5. 5

   Add cucumbers and pour boiling vinegar over them.

6. 6

   Optionally, add alum for crispness.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 2. The excerpt below is the record exactly as published.

Pickles. — Wash one hundred small cucum- bers in cold water, dry them in a cloth, and put them in a butter firkin or an unglazed crock. Boil two gallons of water, and add a pound and a quarter of coarse kitchen salt ; skim until clear, and pour it on the cucumbers ; let them remain in the brine three days ; drain them in a colander. Wash out the vessel, and put into it a sliced raw onion, three green peppers sliced, a tablespoonful of mustard seeds, a tablespoonful each of whole cloves, peppercorns, and allspice. NASTURTIUMS PICKLED. I5 Now add the cucumbers, and pour over them two gallons of boiling cider vinegar. The spices may be put in a thin cloth bag if desired ; and if you wish to have the pickles brittle, add a bit of alum the size of two peas. The cucumbers may remain in the brine for days, but should be soaked in fresh water before pickling. Nasturtiums Pickled. — Wash the fleshy fruits in cold water, and drain. Strew over each quart of them a teaspoonful of salt ; let them stand over night. Wipe them dry and free from salt, and put them in bottles. Boil a quart of vinegar with an ounce of whole mixed spice. When it is cold, add a little of it to each bottle. If the seeds are packed closely, half a pint of the vinegar

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