Ripe Cucumber Pickle

Ingredients

• 2 teaspoons alum
• 1 pint vinegar
• 2 pounds sugar
• 3 cup Pure Gold pickling spice

Method

1. 1

   Pare cucumbers, remove seeds, and cut in strips.

2. 2

   Cover with alum water, heat to boiling point, and let stand in a warm place for 2 hours.

3. 3

   Drain and chill in ice water.

4. 4

   Make syrup, boil pickling spice in it, add well-drained cucumbers, and cook for 10 minutes.

5. 5

   Put in crock and scald syrup for 3 successive mornings, returning it to cucumbers.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 77. The excerpt below is the record exactly as published.

Ripe Cucumber Pickle—Pare cucumbers, remove seeds and cut in strips. Cover with alum water, allowing 2 teaspoons alum to 1 quart of water. Heat to boiling point; let stand in warm place 2 hours. Drain, and chill in ice water. Make a syrup of 2 pounds sugar and 1 pint vinegar. Put 3 cup Pure Gold pickling spice

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