Sliced Cucumber Pickle
From The Henderson cook book, 1914
Serves 6
Recipe by Mrs. Zollicoffer.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 84. The excerpt below is the record exactly as published.
SLICED CUCUMBER PICKLE. Pare and slice the cucumbers thick and some sliced onions ; put them in layers in an earthen bowl with salt well inter- mixed. Let them stand 6 hours, then drain off the water, put in a jar with a pod of red pepper ; cover with cold vinegar and to each quart of pickle add a teaspoon of sweet oil
Cook this with the app: pantry check, scaling, and the assistant.