Name: Sliced Cucumber Pickle
Cuisine: American
Ingredients: 1 jar or pail; 1 small handful of salt; 3 mornings; 1 piece of alum as large as a walnut; 1 small muslin bag; 1 teaspoonful of mustard; 1 of ground cloves; 1 of cinnamon; 1 year or more

Original Recipe

Take one gallon of medium-sized cucumbers, put them into a jar or pail. Put into enough boiling water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of ground cloves, and one of cinnamon. Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them. Seal tight and they will keep good a year or more. Mrs. Lydia C. Wright, South Vernon, Vermont.

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1

Take one gallon of medium-sized cucumbers, put them into a jar or pail.
2

Put into enough _boiling_ water to cover them a small handful of salt, turn it over them and cover closely; repeat this three mornings, and the fourth morning scald enough cider vinegar to cover them, putting into it a piece of alum as large as a walnut, a teacup of horse-radish root cut up fine; then tie up in a small muslin bag, one teaspoonful of mustard, one of ground cloves, and one of cinnamon.
3

Slice up the cucumbers half of an inch thick, place them in glass jars and pour the scalding vinegar over them.
4

Seal tight and they will keep good a year or more. _Mrs.
5

Wright, South Vernon, Vermont._.

Original Recipe

Ingredients

Instructions