Sweet Cucumber Pickles
From The Cook County cook book, 1912
Serves 10
Recipe by Mrs. D. E. Remley, Willow Springs, 111.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.
SWEET CUCUMBER PICKLES.— Soak whole cucumbers 3 days in brine strong enough to float an ^ZZ- Then soak in clear water for 3 days, changing often. Cut in chunks, cook 2 hrs., in vinegar and water with grape leaves and 1 teaspoon of powdered alum. Make a syrup of 3 lbs. of sugar, 3 pts. of vinegar to each 7 lbs. of cucumbers, add 1 oz. of cassia buds, 1 oz. whole allspice, 1 oz. celery seed. B
Cook this with the app: pantry check, scaling, and the assistant.