RIPE CUCUMBER PICKLE(Pickles And Catsup) - (Favorite Dishes)
From MRS. CORA PAYNE JACKSON, of Kentucky, Lady Manager.
One gallon of cider vinegar; one pound of brown sugar; one tablespoon
of allspice; one tablespoon of cloves; one tablespoon of black pepper;
one tablespoon of mace; two tablespoons of root ginger; two
tablespoons of celery; two tablespoons of white mustard; one handful
of horseradish. After it begins to boil add cold cucumbers, well
soaked, and boil until tender enough to pierce with a fork.
Ripe Cucumber PicklePare and seed the cucumbers. Slice each cucumber lengthwise in four
pieces or cut it in fancy shapes, cover with cold vinegar and let them
stand for twenty-four hours. Drain and put them in fresh vinegar with
two pounds of sugar, and one ounce of cassia buds to one quart of
vinegar. Boil for twenty minutes and put in jars.
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