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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.
Submitted by Tess M Jul 25, 2010 15 min 30 min 45 min
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