Ripe Cucumber Pickles

Ingredients

• a dozen cucumbers
• a piece of horseradish

Method

1. 1

   Peel the cucumbers, halve them, scrape out the inside and soft part with a silver spoon, salt them down for twelve hours, wipe dry, and cut into pieces or strips.

2. 2

   Layer with mustard seed, cloves, and pepper, then a layer of cucumbers.

3. 3

   Boil enough vinegar to cover all; pour on after they are cold.

4. 4

   After a week, boil some vinegar again and pour over them.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 476. The excerpt below is the record exactly as published.

dozen cucumbers, slice and boil in vinegar enough to cover ; boil one hour ; set aside in the hot vinegar. To one gallon cold vine- gar allow one pound brown sugar, one tablespoonful each of cinnamon, ginger, black pepper and celery seed, one teaspoonful mace ; one tea- spoonful allspice and cloves, one tablespoonful turmeric, one tablespoon- ful grated horseradish, one tablespoonful sliced garlic, half teaspoonful cayenne pepper ; put in the cucumbers and stew two hours ; it will be ready for use as soon as cold ; if it is liked thicker, put in double the quantity of cucumbers. RIPE CUCUMBER PICKLES. Peel the cucumbers, halve them, scrape the inside and soft part out with a silver spoon, salt them down for twelve hours ; wipe dry with a towel and cut in pieces or strips ; have a layer of mustard seed, cloves and pepper, then a layer of cucumbers. A piece of horseradish

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