Stuffed Cucumbers

Ingredients

• medium-sized cucumbers
• one teaspoon of pulverized alum
• a small bag holding one tablespoon of allspice
• one teaspoon of whole cloves
• two red (chilli) peppers

Method

1. 1

   Pack cucumbers in salt.

2. 2

   Soak in tepid water for three days, changing water daily.

3. 3

   Cut in halves lengthwise, fill with mustard seeds and horseradish.

4. 4

   Tie halves together.

5. 5

   Place in a kettle with horseradish, onion, alum, and spices.

6. 6

   Cover with cold vinegar, heat gradually, and boil.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 203. The excerpt below is the record exactly as published.

STUFFED CUCUMBERS Pack medium-sized cucumbers in dry coarse salt. They caH be left any length of time in the brine, or in two weeks can be taken from the brine. Soak them in tepid water three days, changing the water each day. Without paring cut them in two halves lengthwise. Cut out of each half a small strip. Fill the space with black and white mustard seeds, wet with olive oil. In each one put some pieces of very thin PICKLES AND CATSUPS 373 strips of horseradish. Tie the halves together with small strips of cheesecloth. This done, divide the quantity in half. Put half in a preserving kettle. Sprinkle horseradish finely shaved through them. Allow two red (chilli) peppers to a kettleful. In the centre put one sliced onion, one teaspoon of pulverized alum, and a small bag holding one tablespoon of allspice and one teaspoon of whole cloves

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