Whole Pickled Cucumbers (Gherkins)

Ingredients

• 4 quarts small green cucumbers of even size
• 2 quarts boiling water
• 1 cup salt

Method

1. 1

   Make a brine by boiling 2 quarts of water and adding 1 cup of salt.

2. 2

   Pour the boiling hot brine over the washed cucumbers in a crock.

3. 3

   Let them stand for 3 days, then drain.

4. 4

   Dissolve 1 tablespoon of alum in 1 gallon of boiling water and pour it over the cucumbers.

5. 5

   Let them stand for 6 hours, then drain well.

6. 6

   Boil together 1 gallon of vinegar, 2 sticks of cinnamon, 2 tablespoons of allspice berries, 2 tablespoons of whole cloves, a small piece of ginger root, and 4 chopped green peppers.

7. 7

   Add 4 pounds of brown sugar (optional) and scald the cucumbers in the liquid.

8. 8

   Put them in a stone crock and weight on top.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 75. The excerpt below is the record exactly as published.

Whole Pickled Cucumbers (Gherkins)—4 quarts small green cucumbers of even size, 2 quarts boiling water, 1 cup salt

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