Shakers' Pickles
From The economical cook book, 1905
Serves 10
These pickles can keep for ten years.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 139. The excerpt below is the record exactly as published.
Shakers' Pickles. Take half-grown cucumbers fresh from the vines ; wash the ■and firom them and pack them in jars. Make a pickle of salt and water strong enough to bear an egg ) put a piece of alum in it, in the proportion of a piece as large as a nutmeg to a gaUou PICKLES. 291 of piokle ; boil and skim it, and pour hot over the piokles ; let tt remain until cool ; pour it off. Boil as much vinegar as will coyer the pickles
Cook this with the app: pantry check, scaling, and the assistant.