Sliced Cucumber Pickle

Ingredients

• To 4 pounds of cucumbers
• 2 pounds of sliced onions
• 2 quarts of vinegar
• 1 pound of brown sugar
• 8 green peppers, cut in small pieces
• 2 tablespoons of celery seed
• 2 tablespoons of turmeric
• 6 tablespoons of white mustard seed
• 2 tablespoons of grated horseradish
• 3 tablespoonfuls of olive oil

Method

1. 1

   Peel and slice cucumbers separately.

2. 2

   Sprinkle well with salt and let them stand overnight.

3. 3

   Squeeze them through a cloth.

4. 4

   Put all ingredients on fire and let it come to a good boil.

5. 5

   When cold, add olive oil.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 77. The excerpt below is the record exactly as published.

SLICED CUCUMBER PICKLE E. D. P. Peel and slice separately. Sprinkle well with salt, and let them stand over night. Squeeze them through a cloth. To 4 pounds of cucumbers, add 2 pounds of sliced onions, 2 quarts of vinegar, 1 pound of brown sugar, 8 green peppers, cut in small pieces, 2 tablespoons of celery seed, 2 tablespoons of turmeric, 6 tablespoons of white mustard seed, 2 tablespoons of grated horseradish. Put all on fire and let it come to a good boil. When cold, add 3 tablespoonfuls of olive oil

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