Yellow Pickled Cucumbers
- Half-grown cucumbers
- Salt
- Alum
- For the pickle:
- 1 gallon vinegar
- 2 ounces turmeric
- 1/2 lb English mustard
- 1/4 lb ginger
- 1/4 lb white pepper
- 1/4 lb curry powder
- 3 blades of mace
- 1/2 ounce celery seed
- 2 ounces brown sugar
Wash the cucumbers and place them in jars holding about a gallon. To each jar, allow a pint of salt and a piece of alum the size of a nutmeg. Put the salt and alum on top of the pickles after the jars are filled. Pour boiling water to cover them and then cover tightly. Let them stand for 24 hours.
Take out the cucumbers and wipe them dry. Cut them down the middle lengthwise in 4 quarters. Cut the quarters into two equal parts across the middle and place them in jars 3 parts full.
Make a pickle by mixing all the spices to a paste with cold vinegar from the gallon of vinegar. Then, stir all together in the vinegar and bring to the boiling point. Pour hot over the pickles, filling the jars. When cold, cover tightly.
Take out the cucumbers and wipe them dry. Cut them down the middle lengthwise in 4 quarters. Cut the quarters into two equal parts across the middle and place them in jars 3 parts full.
Make a pickle by mixing all the spices to a paste with cold vinegar from the gallon of vinegar. Then, stir all together in the vinegar and bring to the boiling point. Pour hot over the pickles, filling the jars. When cold, cover tightly.
Submitted by Jul 25, 2010
15 min
30 min
45 min