Name: Cucumber Pickles
Cuisine: American
Ingredients: 1 bushel make a brine that will bear up an egg; 4 hours; 1 quart of brown sugar; 1 pint of white mustard seed; 1 small handful of whole cloves; 1 piece of alum the size of an egg; 1 cup of celery seed

Original Recipe

Select the medium, small-sized cucumbers. For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling hot and pour over them, standing again twenty-four hours. Now change the vinegar, putting on fresh vinegar, adding one quart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed; heat it all boiling hot and pour over the cucumbers.

1 bushel make a brine that will bear up an egg
4 hours
1 quart of brown sugar
1 pint of white mustard seed
1 small handful of whole cloves
1 piece of alum the size of an egg
1 cup of celery seed

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1

Select the medium, small-sized cucumbers.
2

For one bushel make a brine that will bear up an egg; heat it boiling hot and pour it over the cucumbers; let them stand twenty-four hours, then wipe them dry; heat some vinegar boiling hot and pour over them, standing again twenty-four hours.
3

Now change the vinegar, putting on fresh vinegar, adding one quart of brown sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg, half a cup of celery seed; heat it all boiling hot and pour over the cucumbers.

Original Recipe

Ingredients

Instructions