SLICED-CUCUMBER PICKLES
- 1 gal. sliced cucumbers
- 1 c. coarse salt
- 1-1/2 qt. vinegar
- 1 pt. water
- 1 tsp. pepper
- 3 tsp. mustard
- 1 tsp. cinnamon
- 1 tsp. cloves
- 4 onions, chopped
- 1 c. brown sugar
- 1 Tb. salt
Select rather large cucumbers. Wash and peel them and cut into 1/4-inch slices. Sprinkle well with salt, and mix the salt among the layers of cucumbers. Allow this to stand for 24 hours; then drain and wash in clear cold water. To the vinegar and water add the spices, onion, sugar, and salt. Heat this to the boiling point, pour over the sliced cucumbers, and pack them into jars or crocks. Seal while hot and store.
91. CUCUMBERS IN BRINE.--Cucumbers may also be preserved in brine, stored, and pickled in vinegar later in any quantity, as desired.
Pour 1 gallon of boiling water over 4 cupfuls of coarse salt. This should make brine that is heavy enough to support an egg. Wash cucumbers of any desired size, put them into a sterilized crock, in layers, and pour the brine, which has been allowed to cool, over the cucumbers until they are entirely covered. Cover the top of the crock well and store. Cucumbers preserved in this way may be taken from the brine at any time and pickled. To do this, soak them in fresh water to remove the salty taste. The fresh water may have to be poured off and replaced several times. After they have been freshened sufficiently, pickle them in vinegar and season them in any desirable way.
92. PICKLED BEANS.--String beans that are pickled make a good relish to serve with meals. Unlike cucumbers that are pickled, the beans are cooked before the preserving liquid is added. The accompanying recipe is for either wax or green beans.
PICKLED BEANS
- 4 qt. beans
- 1-1/2 qt. vinegar
- 1 c. brown sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. cloves
Select large, firm, tender wax or green beans. Cover them with water to which has been added 1 level teaspoonful of salt to each quart and put them over the fire to cook. Boil the beans until they can be pierced with a fork, remove from the fire, drain, and pack into jars or crocks. To the vinegar add the sugar, salt, and spices. Bring this mixture to the boiling point, and pour it over the beans in the jars or crocks, filling them completely or covering the beans well. Close tight and store.
93. PICKLED BEETS.--Pickled beets meet with much favor as a relish. Like pickled beans, they must be cooked before they can be pickled; also, unless they are very small, they should be sliced before pickling as the recipe points out.