Pickled Cucumbers
- As many cucumbers as the vinegar will well cover
- 1/2 gallon vinegar
- 3 lbs brown sugar
- 2 Tbsps cloves
- 2 Tbsps allspice
- 2 Tbsps mustard
- 2 Tbsps celery
- 1 Tbsp white ginger
- 1 Tbsp cinnamon
- 1 Tbsp black pepper
- 2 pods green pepper
- 4 lemons, sliced
- A little horseradish
- 12 onions
- To green the cucumbers:
- Grape leaves
- Weak vinegar
Boil all of the above ingredients together until the cucumbers are tender. This will be ready for use in a week (or a little more).
To green the fruit, 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.
To green the fruit, 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.
Submitted by Dec 31, 2009
15 min
30 min
45 min