Yellow Pickled Cucumbers

Ingredients

• half-grown cucumbers
• a pint of salt
• a piece of alum the size of a nutmeg
• a gallon of vinegar
• two ounces of turmeric
• half a pound of English mustard
• a quarter of a pound of ginger
• the same of white pepper
• the same of curry powder
• three blades of mace
• half an ounce of celery seed
• two ounces of good brown sugar

Method

1. 1

   Wash half-grown cucumbers and put them in jars.

2. 2

   Add salt and alum on top, then pour boiling water to cover.

3. 3

   Let stand for 24 hours.

4. 4

   Remove cucumbers, cut them, and pack in jars.

5. 5

   Mix vinegar with spices, bring to a boil, and pour over cucumbers.

6. 6

   Seal jars tightly.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 139. The excerpt below is the record exactly as published.

half-grown cucumbers, wash them to remove the sand, put them in jars holding about a gallon, and to each jar allow a pint of salt and a piece of alum the sise of a nutmeg ; put the salt and alum on the top of the pickles after the jars are filled, pour on them boiling water to cover them, cover them tightly, and let them stand twenty-four hours ; then take out the cucum- bers and wipe them dry, cut them down the middle lengthwise in four quarters, out the quarters in half across the middle, and put them in jars three parts ffjXL Make a pickle as follows : put in a gallon of vinegar, two ounces of turmeric, half a pound of English mustard, a quarter of a pound of ginger, a quarter of a pound of white pepper, the same of curry powder, three blades of maoe, half an ounce of celery>seed, and two ounces of good brown sugar

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