Shakers' Pickles
- Half-grown cucumbers
- Salt
- Alum
- Vinegar
- Spices
Wash the cucumbers and pack them in jars.
Make a pickle of salt and water strong enough to bear an egg. Put a piece of alum in it, in the proportion of a piece as large as a nutmeg to a gallon of pickle. Boil and skim it, then pour hot over the pickles. Let it remain until it has cooled, then pour it off.
Boil as much vinegar as will cover the pickles and add spices to taste. Put in the vinegar the same proportion of alum as you put in the brine. Pour this hot over the pickles.
In 2 days, the pickles will be ready for use.
Make a pickle of salt and water strong enough to bear an egg. Put a piece of alum in it, in the proportion of a piece as large as a nutmeg to a gallon of pickle. Boil and skim it, then pour hot over the pickles. Let it remain until it has cooled, then pour it off.
Boil as much vinegar as will cover the pickles and add spices to taste. Put in the vinegar the same proportion of alum as you put in the brine. Pour this hot over the pickles.
In 2 days, the pickles will be ready for use.
Submitted by Jul 25, 2010
15 min
30 min
45 min