Recipes > Preserves & Pickles > Pickles > Cucumber Pickles

Cucumber Pickles

Instructions

Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quantity of vinegar to use. Take them out of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year.

Print recipe/article only | Save to del.icio.us

Notes

Attributed to Mrs. H. T. Van Fleet.

Source

Recipes Tried and True (1894).