Reference > Farmer's Cookbook > CANNING BY THE OPEN KETTLE METHOD > Unripe Cucumber Pickles (Gherkins)
  Ripe Cucumber Pickle Chopped Pickles  
CONTENTS · BIBLIOGRAPHIC RECORD

Unripe Cucumber Pickles (Gherkins)

Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to boiling-point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a few at a time, in one-fourth the following mixture heated to the boiling-point and boiled ten minutes:— 1 gallon vinegar
2 sticks cinnamon
4 red peppers
2 tablespoons allspice berries
2 tablespoons cloves
Strain remaining liquor over pickles which have been put in a stone jar.


CONTENTS · BIBLIOGRAPHIC RECORD
  Ripe Cucumber Pickle Chopped Pickles  
 
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