Recipes > Preserves & Pickles > Pickles > Sliced-Cucumber Pickles

Sliced-Cucumber Pickles

Large cucumbers cut into slices may be pickled in practically the same way as small cucumbers. At times, when small cucumbers are hard to get, large cucumbers will take their place very well. In fact, some housewives prefer sliced cucumber pickles to the small ones.


  • 1 gallon sliced cucumbers
  • 1 cup coarse salt
  • 1 1/2 quarts vinegar
  • 1 pint water
  • 1 teaspoon pepper
  • 3 teaspoons mustard
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 4 onions, chopped
  • 1 cup brown sugar
  • 1 tablespoon salt


Select rather large cucumbers. Wash and peel them and cut into 1/4-inch slices. Sprinkle well with salt, and mix the salt among the layers of cucumbers. Allow this to stand for 24 hours; then drain and wash in clear cold water. To the vinegar and water add the spices, onion, sugar, and salt. Heat this to the boiling point, pour over the sliced cucumbers, and pack them into jars or crocks. Seal while hot and store.


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Woman's Institute Library of Cookery, Volume 5.

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