Yellow Cucumber Pickle
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 204. The excerpt below is the record exactly as published.
YELLOW CUCUMBER PICKLE Cut yellow cucumbers in slices (crosswise) not quite half an inch thick. Pack them in a stone jar in layers, with coarse salt between. Lay a plate on top with a weight on it. Let stand overnight. Next day pour off the water. Put them in a granite preserving kettle in layers and mix through the fol- lowing ingredients : Six large onions chopped fine, one teacup of brown sugar, two tablespoons of dry mustard, two table- spoons of celery seed, two tablespoons of white mustard seed
Cook this with the app: pantry check, scaling, and the assistant.