Spiced Cucumber Pickles
From The national course in home economics, 1917
Serves 20
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 265. The excerpt below is the record exactly as published.
SPICED CUCUriBER PICKLES— No. 2. Cover one hundred cucumbers with one pint of cold water. Soak five days, each day stirring them well up from the bottom. Rinse in hot water, and let stand till cold. Wipe them dr}^ Scald vinegar enough to cover them^ and add one cupful of sugar, a lump of alum one-half the size of an G^gg. Spice to suit the taste
Cook this with the app: pantry check, scaling, and the assistant.