Sweet Cucumber Pickle

Ingredients

• Put fresh cucumbers in brine for six weeks
• slice in one-half inch slices
• three or four cups of sugar
• one quart of vinegar

Method

1. 1

   Remove cucumbers from brine and soak in clear water until all salt is out.

2. 2

   Make strong alum water and scald cucumbers until green and brittle.

3. 3

   Soak in clear water until all alum has soaked out.

4. 4

   Pour heavy syrup over cucumbers, boil syrup each morning for three or four days and pour over cucumbers, adding more sugar and vinegar if weakened.

5. 5

   On the last day, add extracts and heat cucumbers in syrup.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 31. The excerpt below is the record exactly as published.

SWEET CUCUMBER PICKLE Put fresh cucumbers in brine for six weeks. Remove from brine and slice in one-half inch slices. (Cucumbers should be about one to one and one-half inches thick in diameter). Soak in clear water until all salt is out, changing the water several times. Make a strong alum water and scald cucumbers in this in a brass kettle, until green and brittle, requiring from twenty-five to thirty-five minutes. Soak in clear water until all the alum has soaked out, requiring two or three days. Now make a heavy syrup three or four cups of sugar to one quart of vinegar

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