Unripe Cucumber Pickles (Gherkins)

Ingredients

• 4 quarts small unripe cucumbers
• 1 cup salt
• 2 quarts boiling water
• 1 gallon boiling water
• 1 tablespoon alum
• 1 gallon vinegar
• 2 sticks cinnamon
• 4 red peppers
• 2 tablespoons allspice berries
• 2 tablespoons cloves

Method

1. 1

   Wipe cucumbers.

2. 2

   Put in a stone jar and add salt dissolved in boiling water, and let stand 3 days.

3. 3

   Drain cucumbers from brine, bring brine to boiling point, pour over cucumbers, and again let stand 3 days; repeat.

4. 4

   Drain, wipe cucumbers, and pour on boiling water in which alum has been dissolved.

5. 5

   Let stand 6 hours, then drain from alum water.

6. 6

   Cook cucumbers 10 minutes in the following mixture heated to boiling point and boiled 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 315. The excerpt below is the record exactly as published.

UNRIPE CUCUMBER PICKLES (GHERKINS) Wipe 4 quarts small unripe cucumbers. Put in a stone jar and add 1 cup salt dissolved in 2 quarts boiling water, and let stand 3 days. Drain cucumbers from brine, bring brine to boiling point, pour over cucumbers, and again let stand 3 days; repeat. Drain, wipe cucumbers, and pour on 1 gallon boiling water in which 1 tablespoon alum has been dissolved. Let stand 6 hours, then drain from alum water. Cook cucumbers 10 minutes, a few at a time, in }4 the following mixture heated to the boiling point and boiled 10 minutes: , PICKLES AND RELISHES 765 1 gallon vinegar 2 sticks cinnamon 4 red peppers 2 tablespoons allspice berries 2 tablespoons cloves

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