Small Cucumber Pickles

Ingredients

• put I pint of salt
• J^ of a bushel of small green cucumbers
• in cold vinegar
• about 2 lbs. of brown sugar
• Take out the seeds of 4 red peppers
• and 2 green peppers
• cut in pieces I horse-radish root
• add yi cup of white mustard seed
• a few whole cloves
• and some cinnamon sticks

Method

1. 1

   Put cucumbers in boiling water, let them stand overnight.

2. 2

   Drain off the water and put them on the stove, a gallon at a time, in cold vinegar with alum.

3. 3

   Let them come to a boil, then take out and place in a stone jar.

4. 4

   Prepare a gallon of cider vinegar with brown sugar, boil, and add the prepared peppers and horse-radish.

5. 5

   Pour boiling water over them, let stand, drain off, add mustard seed, cloves, and cinnamon.

6. 6

   Put this mixture on the pickles, cover with boiling vinegar, and put away.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 33. The excerpt below is the record exactly as published.

SMALL CUCUMBER PICKLES put I pint of salt on J^ of a bushel of small green cucumbers, cover them with boiling water, and let io6 Allied CooKery them stand over night. Drain off the water and put them on the stove, a gallon at a time, in cold vinegar, to which add a lump of alum the size of a small hickory nut. Let them come to a boil, then take out and place in a stone jar. Have on the stove a gallon of the best cider vinegar, to which add about 2 lbs. of brown sugar, let come to a good boil. Take out the seeds of 4 red peppers and 2 green peppers, cut them in rings, cut in pieces I horse-radish root, pour boiling water over them, and let stand 15 minutes; drain off, add yi cup of white mustard seed, a few whole cloves, and some cinnamon sticks

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