cookbooks

Cucumber Pickles. Mrs. H. T. Van Fleet. Recipe

History and Fun Facts:
Cucumber pickles have a long history that dates back thousands of years. The process of preserving cucumbers in vinegar has been practiced in various cultures around the world. The recipe for Mrs. H. T. Van Fleet's cucumber pickles is a traditional method that has been passed down through generations.

Cucumbers were first cultivated in ancient Mesopotamia, which is present-day Iraq, around 4,000 years ago. The Egyptians, Greeks, and Romans also enjoyed pickled cucumbers. In ancient times, cucumbers were preserved using a simple brine made of water and salt. This method was effective in keeping the cucumbers edible for a short period of time.

The addition of vinegar to the pickling process came much later. It is believed that the Romans were the first to introduce vinegar to pickling. They discovered that vinegar not only preserved cucumbers but also added a tangy flavor that enhanced their taste. Over time, various spices and herbs were added to the pickling liquid to create different flavor profiles.

Nowadays, pickles have become a staple in many cuisines. There are countless variations of cucumber pickle recipes, each with its own unique combination of spices and flavors. Some common additions to pickling spice mixtures include garlic, dill, peppercorns, and bay leaves. The recipe for Mrs. H. T. Van Fleet's cucumber pickles is a classic rendition that results in delicious, tangy pickles that can be enjoyed for up to a year.

Recipe for Cucumber Pickles:

Ingredients:
- 1 gallon of vinegar
- 1 cup of salt
- 2 tablespoons of pulverized alum
- 2 tablespoons of cloves
- 2 tablespoons of allspice
- 2 tablespoons of mustard
- 2 tablespoons of cinnamon
- Fresh cucumbers

Instructions:

1. Pour enough boiling water over the cucumbers to completely submerge them. Let the cucumbers stand in the water for twenty-four hours. Measure the water used so that you can determine the quantity of vinegar needed.

2. After twenty-four hours, remove the cucumbers from the water and dry each one separately with a towel. Place the cucumbers in a stone jar, layering them tightly.

3. In a large pot, combine the gallon of vinegar, salt, pulverized alum, cloves, allspice, mustard, and cinnamon. Stir the mixture well and bring it to a boil.

4. Once the vinegar mixture has come to a boil, carefully pour it over the cucumbers in the stone jar. Make sure the cucumbers are completely submerged in the liquid.

5. Allow the pickles to cool to room temperature. Once cooled, place a plate over the cucumbers to keep them submerged in the pickling liquid. Add a weight on top of the plate to ensure the cucumbers stay fully immersed.

6. Let the pickles sit in a cool, dark place for at least a month before consuming. This will allow the flavors to develop and the pickles to fully pickle. The pickles prepared using this method can be stored for up to a year if properly sealed and stored in a cool place.

Similar recipe dishes:
- Dill Pickles: This variation of cucumber pickles adds fresh dill to the pickling liquid, resulting in a distinctive dill flavor.
- Bread and Butter Pickles: These sweet and tangy pickles are made with cucumbers, onions, sugar, and vinegar. They make a delicious accompaniment to sandwiches and burgers.
- Spicy Pickles: For those who enjoy a bit of heat, adding chili flakes or jalapenos to the pickling liquid will give the pickles an extra kick.
- Sweet Pickles: These pickles are made by adding sugar to the pickling liquid, resulting in a sweeter flavor profile.
- Pickled Vegetables: The pickling technique can be applied to various other vegetables such as carrots, radishes, and cauliflower. Experiment with different vegetables and spices to create unique pickled creations.

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