Recipes > Preserves & Pickles > Pickles > Small Cucumber Pickles

Small Cucumber Pickles

Perhaps the most common pickles are small cucumbers pickled according to the accompanying recipe. Such pickles meet with favor and serve very well as appetizers. The cucumbers selected should be small, so that they will be solid all the way through.


  • 1 gallon water
  • 4 cups coarse salt
  • 200 small cucumbers
  • 1/2 gallon vinegar
  • 1 1/2 teaspoons celery seed
  • 1 pound light-brown sugar
  • 1/2 teaspoon mustard seed
  • 1 teaspoon salt
  • 1 ounce stick cinnamon
  • 1 teaspoon whole cloves


Make a brine of the water and the coarse salt, pour it over the cucumbers, and allow them to stand for 24 hours. At the end of this time, pour off the brine, wash the pickles in cold water, and place them into crocks. Heat the vinegar, add the celery seed, sugar, mustard seed, salt, cinnamon, and cloves, and bring the mixture to the boiling point. Pour this over the pickles in the crocks, cover closely while hot, and place in storage. If the pickles are desired sweet, add more brown sugar to the mixture.


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Woman's Institute Library of Cookery, Volume 5.

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