Sweet Cucumber Pickles

Ingredients

• Cucumbers, 7 pounds
• Vinegar, 11/2 pints
• Sugar, 3 pounds
• Cloves, 1 ounce
• cinnamon
• allspice

Method

1. 1

   Soak cucumbers in strong brine for 3 days.

2. 2

   Pour off brine and freshen for 3 days, changing water each day.

3. 3

   Then slice in thick chunks.

4. 4

   Bring cucumbers to a boil in weak vinegar with a small piece of alum.

5. 5

   Remove and drain.

6. 6

   Then bring to a boil in the spiced vinegar on each of 3 successive days.

7. 7

   Store in stone crock.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 89. The excerpt below is the record exactly as published.

cloves, 1 ounce. Onions, 6. Cinnamon. Green peppers, 4. Cider vinegar. White mustard seed, 1 ounce. Brown sugar. Celery seed, 1 ounce. Horseradish. Chop tomatoes and let stand over night with salt sprinkled throughout. In the morning drain well, add onions and peppers chopped, spices tied in a bag, sugar to taste, a little horseradish and vinegar to cover. Scald slowly and simmer for 4 hours. Mrs. Bridgewater. UNCOOKED PICCALILLI. Green tomatoes, y2 peck. Cinnamon, li/2 teaspoons. Green peppers, 6 cups. Allspice, % teaspoon. Cabbage, 6 cups. Clove, % teaspoon. Onions, 6. Mustard seed, 6 tablespoons. Salt, 1 cup. Celery seed, 6 tablespoons. Brown sugar, 2 pounds. Vinegar. Chop green peppers after removing seeds, and shred cabbage fine, then measure. Also chop tomatoes and onions, add salt and place all in a crock. Pour over boiling water to cover and let stand 24 hours. Pour in a bag to drain until dry. Return to crock and add remaining ingredients. Mix all well and pour over enough vinegar to cover. Let ripen 1 month before using. W. G. D., East Mansfield. .II.I.UES, PREM:::YI.,-, PICKLES. 197 GERMAN STYLE SAUER-KRAUT. Cut firm small heads of cabbage in halves. Wash well and shred fine with a cabbage cutter. Reject all hard, tough pieces. Use a 3-gallon stone crock. Line bottom with whole cabbage leaves, then put in a layer of shredded cabbage 5 inches deep, a tablespoon of salt, and 5 or 6 whole peppercorns. Then with a wooden potato masher pound and pound the cabbage down till liquid forms all over it. Then put in another layer of cabbage, salt and peppercorns and pound again. V\'hen crock is full cover with whole cabbage leaves, then with a clean white cloth and a plate Put a weight in the plate to keep all pressed down. The cabbage water must cover the plate. Leave in a warm place for 2 weeks, when it will be ready for use. Jane H., Medway. TOMATO PICKLE. Tomatoes, 1 peck. Allspice, 1 tablespoon. Onions, y2 peck. Clove, 1 tablespoon. Cabbage, 1 large head. Mustard, 1 tablespoon. Peppers, 12. Celery seed, 1 ounce. Sugar, 1 cup. Tumeric, 1 ounce. Salt, 1 cup. Chop all vegetables fine, sprinkle with the salt and let stand over night. Drain and place in kettle with spices and seasoning, pour over vinegar and boil for 1 hour or more. SWEET CUCUMBER PICKLES. Cucumbers, 7 pounds. Vinegar, 11/2 pints. Sugar, 3 pounds. Cloves, cinnamon and allspice

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