The food value of both these products is not extremely high, unless a
great quantity of sugar is used in the pickling. This is sometimes the
case with pickled peaches or pears, but seldom if ever with pickled
vegetables.
* * * * *
RECIPES FOR PICKLING
PICKLES
89. SMALL CUCUMBER PICKLES.--Perhaps the most common pickles are small
cucumbers pickled according to the accompanying recipe. Such pickles
meet with favor and serve very well as appetizers. The cucumbers
selected should be small, so that they will be solid all the
way through.
SMALL CUCUMBER PICKLES
1 gal. water
4 c. coarse salt
200 small cucumbers
1/2 gal. vinegar
1-1/2 tsp. celery seed
1 lb. light-brown sugar
1/2 tsp. mustard seed
1 tsp. salt
1 oz. stick cinnamon
1 tsp. whole cloves
Make a brine of the water and the coarse salt, pour it over the
cucumbers, and allow them to stand for 24 hours. At the end of this
time, pour off the brine, wash the pickles in cold water, and place them
into crocks. Heat the vinegar, add the celery seed, sugar, mustard seed,
salt, cinnamon, and cloves, and bring the mixture to the boiling point.
Pages:
248
249
250
251
252
253
254
255
256
257
258
259
260
261
262
263
264
265
266
267
268
269
270
271
272