Ripe Cucumber Pickles (Sour)

Ingredients

• Take twelve large, ripe, yellow cucumbers
• have one-half dozen red peppers prepared
• about one pound of mustard seed

Method

1. 1

   Cut cucumbers in halves, take out all the seeds and pulp; then cut in oblongs, stand overnight in salt water, rinse them well in clear water, drain and wipe as dry as possible, placing them in jar.

2. 2

   Sprinkle prepared peppers and horseradish in between the slices of cucumbers; have enough boiling hot vinegar to cover same and pour over.

3. 3

   On the third morning scald vinegar again, adding an extra quantity if it seems weak.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 264. The excerpt below is the record exactly as published.

RIPE CUCUMBER PICKLE5 (SOUR). Take twelve large, ripe, yellow cucumbers, cut in halves, take out all the seeds and pulp; then cut in oblongs, stand over night in salt water, next morning rinse them well in clear water, drain and wipe as dry as possible, placing them in jar. Have one-half dozen red peppers prepared by removing seeds and cut in small, narrow pieces; have also one fresh horseradish, prepared in same way, in small pieces, and about one pound of mustard seed

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