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. Pour this over the pickles in the crocks, cover closely while hot, and place in storage. If the pickles are desired sweet, add more brown sugar to the mixture.
90. SLICED-CUCUMBER PICKLES.--Large cucumbers cut into slices may be pickled in practically the same way as small cucumbers. At times, when small cucumbers are hard to get, large cucumbers will take their place very well. In fact, some housewives prefer sliced cucumber pickles to the small ones.