Sweet Pickled Cucumbers

Ingredients

• One thousand little gherkins
• one cup of salt
• four pounds brown sugar
• one pound white mustard seed
• one ounce cinnamon sticks
• one ounce white ginger
• two ounces each cloves
• two ounces each allspice
• two ounces white pepper
• two handfuls horseradish cut in small pieces
• two handfuls small green peppers
• four or five dozen small white onions
• three dozen cloves of garlic

Method

1. 1

   Put the cucumbers in jars alternately with above mixture.

2. 2

   Cover with hot vinegar.

3. 3

   Put a piece of alum size of a pea in each jar to harden the pickles.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 119. The excerpt below is the record exactly as published.

one cup of salt to a gallon of water. The fourth morning pour hot vinegar in which there has been dissolved alum — a piece about the size of a large walnut to two gallons of vinegar. Mrs. Bentley Woodbridge. SWEET PICKLED CUCUMBERS. One thousand little gherkins ; let them stand in strong brine twenty-four hours. Cover with vinegar and water, half and half, and boil up once. Mix together four pounds brown su- gar, one pound white mustard seed, one ounce cinnamon sticks, one ounce white ginger, two ounces each cloves and allspice (whole), two ounces white pepper, two handfuls horse- radish cut in small pieces, two handfuls small green peppers, four or five dozen small white onions

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