Cucumber Pickle
- Cucumbers
- Grape leaves
- 2 gallons cider vinegar
- 1 cup ginger, bruised
- 1 cup mustard seed
- 1 cup garlic
- 2 onions, finely chopped
- 2 ounces black pepper
- 4 ounces celery seed
- 1/2 ounce mace
- 1/2 ounce cloves
- 1/2 ounce turmeric
- 1 pod red pepper
- 1 handful horseradish
- 3 lbs brown sugar
To green the cucumbers, line a brass kettle with grape leaves. Pour weak vinegar on the cucumbers. You can weaken the vinegar by adding 2 quarts of water to each quart of vinegar. Cover with grape leaves and boil for a little while. After greening the cucumbers, place them in plain vinegar for a few days.
Boil the spices in 1 gallon of the vinegar and pour it over the pickle hot to the point of boiling. Do this twice. It will be ready for use in a week.
Boil the spices in 1 gallon of the vinegar and pour it over the pickle hot to the point of boiling. Do this twice. It will be ready for use in a week.
Submitted by Dec 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min