The Best Cucumber Pickles
From Granite City cook book, 1900
Presented as published in 1900. 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 Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 18. The excerpt below is the record exactly as published.
THE BEST CUCUMBER PICKLES. Wash them; make a brine strong enough to float a potato, let the pickle stand in it three days; pour off the brine and boil it, and pour it back over the pickles, boiling hot. Let them stand a day and night; take them out, wipe them dry and lay in a jar. Spice, and vinegar to taste, and pour it over them hot. In a week or two
Cook this with the app: pantry check, scaling, and the assistant.