Recipes > Preserves & Pickles > Pickles > Cucumber Pickles

Cucumber Pickles

Instructions

Half a bushel of cucumbers, small, and as nearly as possible the same size. Make a brine, and pour over them. Next morning prepare a pickle as follows:

Brine

• 2 gallons of cider vinegar
• 1 quart of brown sugar
• 1/2 pint of white mustard seed
• 1 ounce of stick-cinnamon broken fine
• 1 ounce of alum
• 1/2 ounce of whole cloves
• 1/2 ounce of black pepper-corns

Instructions

Boil cider vinegar and brown sugar, and skim carefully, and add to it half a pint of white mustard seed; one ounce of stick-cinnamon broken fine; one ounce of alum; half an ounce each of whole cloves and black pepper-corns. Boil five minutes, and pour over the cucumbers. They can be used in a week. In a month scald the vinegar once more, and pour over them.

Source

The Easiest Way in Housekeeping and Cooking (1903).

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