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Green Pickle

  • Cucumbers, snaps, etc
  • Brine
  • Grape leaves
  • Weak vinegar
  • 2 tsps powdered alum
  • Cider vinegar
  • Seasoning:
  • 2 ounces mace
  • 1/2 lb ginger, scalded & sliced
  • 2 ounces cloves
  • 2 ounces cinnamon
  • 2 ounces long pepper
  • 2 ounces black pepper
  • 2 ounces allspice
  • 1 ounce nutmeg
  • 1/4 lb horseradish, scraped, sliced but not dried
  • 1 ounce turmeric
  • 4 ounces black mustard seed
  • 1 ounce coriander seed
  • 2 ounces garlic or onion
  • 2 lbs brown sugar
  • Salad oil (optional)
Put the cucumbers, snaps, etc. in a large stone jar, pouring over them a strong brine which has been boiled and skimmed. Hot, but not boiling. Cover with a cloth to keep the steam in. Let it stand for about a week and then soak in cold water for 24 hours.

Next, put in a large kettle lined with grape leaves. Fill, covering with weak vinegar. You can weaken the vinegar by putting 2 quarts of water to every 1 quart of vinegar. Sprinkle in powdered alum and cover with grape leaves, setting on the stove until a beautiful, bright green.

Put in a jar and pour this vinegar over them. Let it stand until the next day.

Dry the pickles with a cloth. Put in a layer of the pickles with a layer of the seasoning* into the jar. To make the seasoning, mix all of the above ingredients for the seasoning together. Fill with strong cider vinegar. Tie up closely and keep in a warm, dry place.

*The spices must be bruised or pounded fine before putting in with the pickles. Adding a little salad oil is an improvement.
Submitted by Tess M Dec 31, 2009
15 min 30 min 45 min
Recipe Rascal