Sweet Cucumber Pickles
From Household hints, 1881
Store in jars in the cellar.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 23. The excerpt below is the record exactly as published.
Sweet Cucumber Pickles. — Take small green cucumbers, wipe them and put into a jar with salt between the layers ; pour over them boiling water enough to cover them. Re- peat this process (they need not be wiped) every third day in a month ; drain in a colander, pour over them hot vine- gar and water in which has been dissolved a small piece of alum. Leave them in this for three days, drain again, and cover them with boiling vinegar sweetened and spiced to your taste ; use brown sugar. Add a little alum to the last vinegar. This seems a tedious process, but it takes only a few minutes each day ; and when once done you need not think of your pickles except when you want to use them. Put thtm in jars and keep them in the cellar. Ripe Cucumber Pickle. — Peel and slice the cucumbers in pieces about an inch thick ; remove the seeds ; let them stand all night in cold vinegar ; in the morning drain off this vinegar. Take a gallon of fresh vinegar, four pounds of sugar, a few sticks of cinnamon, and in this mixture boil the pieces of cucumbers ; take out with a skimmer each piece as it becomes clear and put it in a jar or can ; when all are done pour the hot vinegar
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