Sweet Ripe Pickles

Ingredients

• three quarts of the pieces
• three cups of vinegar
• four of water
• one quart of vinegar
• one pint of sugar
• a little stick cinnamon
• a teaspoonful of pimento

Method

1. 1

   Take sound, ripe cucumbers, peel and remove the seeds, cut lengthwise into strips an inch wide.

2. 2

   To three quarts of the pieces add three cups of vinegar and four of water; soak twenty-four hours, stirring once or twice.

3. 3

   Put one quart of vinegar on the fire, add one pint of sugar, a little stick cinnamon and a teaspoonful of pimento tied in a bit of cloth; scald all together, add the cucumber and boil till soft.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 141. The excerpt below is the record exactly as published.

Sweet Ripe Pickles. — Take sound, ripe cucumbers, peel and remove the seeds, cut leno-thwise into strips an inch wide. To three quarts of the pieces add three cups of vinegar and four of water; soak twenty-four hours, stiri'ing once or twice. Put 256 TWENTIETH CENTURY HOME COOK BOOK. one quart of vinegar on the fire, add one pint of sugar, a little stick cinnamon and a teaspoonful of pimento

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