Pickling Cucumbers and Gherkins
From Jane Hamilton's recipes, 1909
Soak cucumbers in cold water for four or five hours before greening.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 19. The excerpt below is the record exactly as published.
two ounces and a half of garlic. Mix these ingredients in July; put them in a jar and cover very close; set them in the hot sun every day for a month. Wash your cucumbers in cold water, put them in strong salt water for two or three weeks, then wash them again, green them in the usual manner (the greening of pickles and gher- kins should always be done in a brass or (85) JANE HAMILTON'S RECIPES porcelain-lined vessel), throw them in cold water for a few hours, then put them in vinegar for a fortnight. After that put them in a jar and pour over them the seasoned vinegar. They are ready for use in about two months. Soak the cucumbers in cold water for four or five hours before green- ing them. ANOTHER WAY OF PICKLING CUCUMBERS AND GHERKINS. Wash the cucumbers and put them in strong salt water for two or three weeks, then proceed with them as directed above for pickling cucumbers. To two gallons of vinegar put a pound and a half of brown sugar, two ounces of allspice, the same of black pepper, four ounces of ginger, two of white mustard seed (all pounded), four ounces of scraped horseradish, four pods of red pepper, and six silver onions. When the spices and vinegar are mixed, put them in a jar and set the jar in the hot sun every '(86) JANE HAMILTON'S RECIPES day for a fortnight. Then put the cucum- bers in jars, as many in each jar as the vinegar will cover, and pour the vinegar over them. They will be ready for use in about two months. DAMSONS, GERMAN. Take seven pounds of damsons, wipe them dry; take half an ounce of cinnamon, the same of cloves, and one ounce of all- spice; beat them very fine, add them to the damsons; take three pounds of sugar and one quart of strong vinegar, put it on the fire in a brass skillet, let it commence boiling, and immediately pour it on the fruit and spices. Cover the jar close and let stand twenty-four hours, then put the v/hole on the fire and let it boil seven or eight minutes, when it is done. The fruit may be used in a few weeks. This pickle may also be made by first preserving the dam- sons and then adding the vinegar and spices. (87) JANE HAMILTON'S RECIPES GREEN MANGOES. Wash the mangoes, put them in salt water strong enough to bear an egg, and let them remain for three or four weeks; then green them with alum and grape leaves; throw them into a tub of cold water, and as soon as they are cold take out the insides and put them in vinegar for a fortnight
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