Spiced Cucumber Pickles

Ingredients

• Use only very small cucumbers, taking a peck
• make a brine of two pounds of coarse dairy salt
• Boil one gallon of vinegar slowly fifteen minutes
• adding whole peppers, mace and cloves, one-half ounce of each
• adding whole peppers, mace and cloves, one-half ounce of each

Method

1. 1

   Put cucumbers in a stone jar and pour the brine over them.

2. 2

   They should stand in this brine thirty-six hours.

3. 3

   Then take them out, throw away the brine, put cucumbers into a pan and cover them with boiling water.

4. 4

   Let stand ten minutes in this water, take them out and drain them one hour.

5. 5

   Put in jar, cut up four peppers, mixing them well through them.

6. 6

   Skim out spices, and pour vinegar over cucumbers hot.

7. 7

   Cover with a plate and a stone to weigh it down and cover jar with another plate.

8. 8

   Don't disturb them for a week or so.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 264. The excerpt below is the record exactly as published.

SPICED CUCUMBER PICKLES. Use only very small cucumbers, taking a peck, and washing them clean. Put in a stone jar and make a brine of two pounds of coarse dairy salt and pour over them. They should stand in this brine thirty-six hours 374 PICKLES, VINEGAR AND BRINE. 376 Then take them out, throw away the brine, put cucumbers into a pan and cover them with boilnig- water. Let stand ten minutes in this water, take them out and drain them one hour. Put in jar, cut up four peppers, mix- ing them well through them. Boil one gallon of vinegar slowly fifteen minutes, adding whole peppers, mace and cloves, one-half ounce of each

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