Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Ripe Cucumber Pickle
  Ripe Tomato Pickle Unripe Cucumber Pickles (Gherkins)  
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Ripe Cucumber Pickle

Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to boiling-point, then let stand on back of range two hours. Remove from alum water and chill in ice-water. Make a syrup by boiling five minutes two pounds sugar, one pint vinegar, with two tablespoons each of whole cloves and stick cinnamon tied in a piece of muslin. Add cucumbers and cook ten minutes. Remove cucumbers to a stone jar, and pour over the syrup. Scald syrup three successive mornings, and return to cucumbers.


CONTENTS · BIBLIOGRAPHIC RECORD
  Ripe Tomato Pickle Unripe Cucumber Pickles (Gherkins)  
 
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