Pickling Cucumbers

Ingredients

• a perfectly clean jar
• a keg
• a crock
• a 2 or 3-inch layer of coarse salt
• a layer of freshly picked grape leaves
• a large, clean stone

Method

1. 1

   Layer coarse salt and cucumbers in a clean jar, topping with salt and grape leaves.

2. 2

   Cover with cold water, place a cloth over the top, weigh down with a stone, and set in a cool place.

3. 3

   Freshen pickles in cold water before using.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 169. The excerpt below is the record exactly as published.

a perfectly clean jar, crock, or keg — whether the receptacle is glass, stone, or wood is immaterial, as long as it is clean and does not leak. Use only good, firm cucum- bers, not too large, and cut them from the vines with a pair of sharp scissors, leaving about ^/^ inch stem on each. Never pull them from the vines, and always handle them carefully so as not to bruise them. Wash clean and wipe dry. Put a 2 or 3-inch layer of coarse salt in the bottom of the keg, then a layer of closely packed cucumbers, cover with salt, and pro- ceed in this way until all the cucumbers are used, topping ofC with a layer of salt, and over that a layer of freshly picked grape leaves. Use plenty salt — there is more danger in using" too little than too much. Pour in cold, hard water to cover, put a clean white cloth over the top, tucking in the edges snugly down the sides, then put in an inverted plate, or a hard board to fit, and weigh it down with a large, clean stone

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