Unripe Cucumber Pickles

Ingredients

• about a dozen small, unripe cucumbers
• one tablespoon of salt
• a cup of boiling water
• a salt spoon of alum
• 1 pint vinegar
• 1 tbsp. allspice berries
• | red pepper
• | tbsp. whole cloves

Method

1. 1

   Wipe cucumbers and cover with brine (salt in boiling water).

2. 2

   After three days, drain and reheat brine.

3. 3

   Pour over pickles again.

4. 4

   After another three days, drain, cover with boiling water with dissolved alum, and let stand for six hours.

5. 5

   Cook in vinegar mixture for ten minutes, then pack in a jar and strain mixture over them.

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 14. The excerpt below is the record exactly as published.

unripe cucumber pickles, using one-fourth of a cup of cucumbers. Wipe about a dozen small, unripe cucumbers and cover them with brine made by dissolving one tablespoon of salt to a cup of boiling water. After three days, drain off the brine, reheat it to boiling, and again pour it over the pickles. After a second three days, drain the cucumbers, cover them with boiling water in which a salt spoon of alum has been dissolved for every cup of water used. Allow them to stand for six hours, then remove them from the YEASTS AND BACTERIA 21 alum water, and cook for ten minutes in a part of the fol- lowing mixture heated to boiling : 1 pint vinegar f tbsp. allspice berries | red pepper | tbsp. whole cloves

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