Sliced Cucumber Pickles
From The new Kentucky home cook book, 1884
Serves 8
Recipe by Mrs. James H. Hall.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 43. The excerpt below is the record exactly as published.
SLICED CUCUMBER PICKLES. Peel the cucumbers and slice as for the table, sprinkle with salt as you place them in jars. Allow one-third on- ions (small white ones sliced), sprinkle with salt, and lay in 90 The New Kentucky Home Cook Book. separate jars; let them stand six or eight hours, drain through a colander, then place them back in the jars, mix- ing the onions with the cucumbers. Sprinkle all kinds of spices between the layers. Pour enough cold vinegar over to cover them well. Mrs. J axe Andrews. SLICED CUCUMBER PICKLES. Pare the cucumbers and slice them lengthwise the fourth of an inch thick, mix a few slices of onions with the cucum- bers, salt them and let stand one day and night, then ^\ ash in cold water, wipe dry, and put in jars. To each quart add one tea-spoonful of powdered alum and one of ground black pepper
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