Small Cucumber Pickles

Ingredients

• One small head celery
• two tablespoonsful celery seed
• two quarts very small cucumbers
• one quart small white onions
• one head cauliflower
• six small Chilli peppers (red and green)
• two coffee cups brown sugar
• two ounces Cassia buds
• two ounces whole cinnamon
• one ounce whole cloves
• one-half tablespoon whole mace
• two tea cups whole raisins
• two cups Maraschino cherries
• one-fourth pound of candied ginger
• one quart of watermelon rind (or citron), cut in pieces an inch square

Method

1. 1

   Take celery, onions, cauliflower, and cucumbers, put them in salt brine that will bear up an egg, and let stand 24 hours.

2. 2

   Then take out of brine and put into strong vinegar, sufficient to cover them, and boil all with the sugar and spices for ten minutes for three successive mornings.

3. 3

   After the third boiling, add the raisins, ginger, and cherries.

4. 4

   The watermelon (or citron) rind should be boiled by itself to a simmer with powdered alum until transparent, then rinse off in cold water and add to the pickles and other ingredients.

Nutrition per serving

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 36. The excerpt below is the record exactly as published.

One small head celery (or two tablespoonsful celery seed,—latter preferred), two quarts very small cucum- bers, one quart small white onions, one head cauliflower, six small Chilli peppers (red and green), two coffee cups brown sugar, two ounces Cassia buds, two ounces whole cinnamon, one ounce whole cloves, one-half ta- tablespoon whole mace, two tea cups whole raisins, two cups Maraschino cherries, one-fourth pound of candied ginger, one quart of watermelon rind (or citron), cut in pieces an inch square. Take celery, onions, cauliflower and cucumbers, put . them in salt brine that will bear up an egg, and let stand 24 hours. Then take out of brine and put into strong vinegar, sufficient to cover them, and boil all with the sugar and spices for ten minutes for three successive mornings. Then, after the third boiling add the raisins, ginger and cherries. The watermelon (or citron) rind should be boiled by itself to a simmer with one-half tablespoonful of powdered alum, until the rind is transparent, then take out, rinse off in cold wa- ter and add to the pickles and other ingredients. PICKLED GREEN TOMATOES. MRS. MILLER. Four quarts of tomatoe, sliced. Four ounces salt. One tablespoonful of allspice. One tablespoonful pepper. One tablespoon cloves. Four tablespoonsful of black mustard seed. Three large sliced onions. Put the salt into a kettle of water with a pint of vinegar; parboil the sliced tomatoes in this; skim them PICKLES 177 out, let drain; then pack into a jar with a layer of to- matoes, a layer of the spices and onions which are mixed together, cover with scalding vinegar. OIL; PICKLES, MRS. LUCILE REID. One hundred small cucumber pickles

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