Pickled Cucumbers
- 100 small cucumbers
- 1 pint salt
- 1 piece alum the size of a nutmeg
- Boiling water
- Mustard seed
- Whole allspice
- Root of horseradish, grated or cut in thin strips
- Small red peppers
- Vinegar, boiling hot
Wash the cucumbers and wipe them dry. Put them in a large stone jar. Put salt and a piece of alum on top and cover with boiling water. Tie thick paper over the jar or place on it a close-fitting lid. Let it stand for 24 hours.
Take out the cucumbers. Place them in a clean, dry jar in layers alternately with the following spices: 1 Tbsp of mustard seed, 1 Tbsp of whole allspice, 1 root of horseradish, grated or cut in thin strips and a few small red peppers. Pour over them enough vinegar (hot to the point of boiling) to fill the jars, which must only be 2/3 full of cucumbers.
When cold, cover closely. These will keep for years.
Take out the cucumbers. Place them in a clean, dry jar in layers alternately with the following spices: 1 Tbsp of mustard seed, 1 Tbsp of whole allspice, 1 root of horseradish, grated or cut in thin strips and a few small red peppers. Pour over them enough vinegar (hot to the point of boiling) to fill the jars, which must only be 2/3 full of cucumbers.
When cold, cover closely. These will keep for years.
Submitted by Jul 25, 2010
15 min
30 min
45 min