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To Make Cucumber Pickles
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 20
Some recommend adding alum for better texture and color.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 138. The excerpt below is the record exactly as published.
TO MAKE CUCUMBER PICKLES. Take as many as desired from the salted pickles and put them into fresh water, and soak them 4 or 5 days, changing the water morning and evening until they are sufficiently freshened, and then drain off all the water and pour over them scalded spiced vinegar, or use common vinegar, and put in peppercorns, allspice, cloves, etc., or not, as you please. The better the vinegar the better the pickles, and if at any time they become mouldy or lose their sharpness take off the scum, pour off the vinegar, and re-scald and put over them again, or throw away and put new on. Some persons recommend a table-spoonful of alum and a cup of salt to each gallon of vinegar
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Cook this with the app: pantry check, scaling, and the assistant.