Sweet Cucumber Pickle
From The Wilson cook book, 1941
Recipe by Mrs. J. T. FUTRELL.
Presented as published in 1941. 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 Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 21. The excerpt below is the record exactly as published.
Sweet Cucumber Pickle Wash and place cucumbers in stone jar. Scald the cucumbers in fresh salt water three mornings (1% cups salt to 1 gallon water). Scald them in fresh alum water three mornings (1 tablespoon alum to 1 gallon water). Scald them in vinegar and water one morning (% vinegar and % water). Next day pack them in glass jars and fill jars with cold sweetened vinegar (equal parts vinegar and sugar). If pickled whole, make a slit in the end of each cucumber about an inch. Add a few mixed spices, then put about 1 tablespoon of raw sugar on top of jar before sealing.
Cook this with the app: pantry check, scaling, and the assistant.