Ruth's Cucumber Pickle

Ingredients

• 7 lbs. cucumbers
• iy gal. vinegar
• 206. salt
• % lb. alum
• 4 box pickling spices
• 4 lbs. sugar
• 4 Sticks cinnamon

Method

1. 1

   Select uniform cucumbers about one inch in diameter.

2. 2

   Slice about one-fourth inch thick.

3. 3

   Put in porcelain container and add lime and cover with water, soak 12 hours.

4. 4

   Rinse and put in salt water to cover.

5. 5

   Let stand four hours.

6. 6

   Rinse and soak in plain water two hours.

7. 7

   Put in alum water to cover and bring to boil.

8. 8

   Rinse in hot water.

9. 9

   Add vinegar, sugar and spices (tied in bag), set on stove, bring to boil and boil half hour.

10. 10

    Stir very carefully with wooden spoon.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 19. The excerpt below is the record exactly as published.

RutTH’s CucuMBER PICKLE 7 lbs. cucumbers iy gal. vinegar 206. salt 2 bottles lilly lime % lb. alum 4 box pickling spices 4 lbs. sugar 4 Sticks cinnamon

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