Stuffed Cucumbers

Ingredients

• one dozen large, green cucumbers
• six heads of celery
• six green tomatoes
• one small cabbage
• three bell peppers
• one cup of sugar
• half a cup of salt
• two tablespoonfuls of mustard seed
• vinegar enough to mix together

Method

1. 1

   Select one dozen large, green cucumbers; cut a small piece from one end and remove the seed with a teaspoon.

2. 2

   Put in strong salt water and let remain over night.

3. 3

   Then chop very fine six heads of celery, six green tomatoes, one small cabbage, and three bell peppers; add one cup of sugar, half a cup of salt, two tablespoonfuls of mustard seed, and vinegar enough to mix together.

4. 4

   Wash cucumbers in cold water and fill with the mixture; fasten the tops on with toothpicks, put in jars and cover with boiling spiced vinegar.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 28. The excerpt below is the record exactly as published.

Stuffed Cucumbers Select one dozen large, green cucumbers ; cut a small piece from one end and remove the seed with a teaspoon. Put in strong salt water and let remain over night. Then chop very fine six heads of celery, six green to- matoes, one small cabbage, and three bell peppers ; add one cup of sugar, half a cup of salt, two tablespoonfuls of mustard seed, and vinegar enough to mix together

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