Ripe Cucumber Pickle

Ingredients

• Make a syrup of 2 pounds sugar and 1 pint vinegar
• Make a syrup of 2 pounds sugar and 1 pint vinegar
• Put 1/4 cup Blue Ribbon pickling spice in a bag

Method

1. 1

   Pare the cucumbers, remove seeds, and cut them into strips.

2. 2

   Cover with alum water (2 teaspoons alum to 1 quart of water) and heat to boiling point.

3. 3

   Let stand in a warm place for 2 hours, then drain and chill in ice water.

4. 4

   Make a syrup of 2 pounds of sugar and 1 pint of vinegar.

5. 5

   Boil the syrup with 1/4 cup of Blue Ribbon pickling spice in a bag for 5 minutes, then add the well-drained cucumbers and cook for 10 minutes.

6. 6

   Put in a crock and scald the syrup for 3 successive mornings, returning it to the cucumbers to ensure they are covered.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. 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 14 cup Blue Ribbon pickling spice in a bag

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