Ripe Cucumber Pickle

Ingredients

• 1/2 pk. ripe cucumbers
• 1/4 C. vinegar
• 1 C. sugar
• 2 T. cloves
• 2 T. cinnamon (unground)
• 2 T. allspice

Method

1. 1

   Peel cucumbers and remove seeds.

2. 2

   Cut in half lengthwise, then cut in narrow strips.

3. 3

   Soak in weak brine overnight.

4. 4

   Put spices in cheese cloth bag.

5. 5

   Cook all until soft.

6. 6

   Bottle hot.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.

1 C. sugar 1 T. cloves 1 T. cinnamon 1 T. allspice !/4 t. cayenne Cook grapes in vinegar until soft, strain, add sugar and spices and cook until thick. CHOWT CHOW. 1 pk. green tomatoes 2 qts. vinegar 1 C. salt 1 t. white pepper 6 small onions 1 T. cinnamon 1 head celery 1 T. allspice 2 C. brown sugar 1 T. mustard Directions: — Chop tomatoes, mix salt with them, let stand over night. In morning pour off water. Chop onion and celery. Mix all together. Pour on vinegar and cook till soft. CANNED QUINCES AND PEARS. 4 lbs. quinces 2 lbs. pears (Seckel) 2 lbs. sugar 1 qt. water LABORATORY COOK BOOK. 21 Directions: — Pare and quarter quinces, pare pears, and leave whole. Simmer from 2 to 3 hours in covered <lish in oven. Bottle hot. SECKEL PEAK SAUCE. Pare pears and put in saucepan. Cover with boiling water. Add to each quart of pears y2 C. brown sugar. Put in oven, cook until soft, i lien add sliced lemon cut in line pieces. Serve cold. PEACH SAUCE. Remove skins, cut peaches in small pieces, cook in syrup, 1 C. water, Vi C. sugar, until soft. RIPE CUCUMBER PICKLE. y2 pk. ripe cucumbers 14 C. vinegar i C. sugar 2 T. cloves 2 T. cinnamon (unground) 2 T. allspice

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