Pickled Cucumbers

With horseradish and cloves.

Compare the version from 1869’s Domestic Cookery by Elizabeth Ellicott Lea:


Gather the cucumbers while they are small, lay them in a jar with salt enough to make a pickle; pour in a little water, and if there is not salt enough to cover them, in a few days put in more. At the end of two weeks put them in a kettle, with cabbage leaves around and through them; fill it up with weak vinegar, and let them scald three hours; put all in a jar for three days, then take out the cucumbers, pour out the vinegar and leaves; put them back in the jar, with some cloves, horse-radish and mustard; boil some strong vinegar and pour over them.

From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.

Pickled Cucumbers

Soak ten dozen cucumbers in brine 5 or 6 hours, then scald in this mixture; 3 quarts of cider vinegar, 1 cup sugar, 2 Tbsp. of cinnamon, 2 Tbsp. unground black pepper, 2 Tbsp. of chopped horseradish, 4 red peppers.

When vinegar is scalding hot, take out the cucumbers, put them in jars and pour vinegar over them–seal.

Yesterdish reminder: Modern canning methods, please.

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