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German Pickles

A historical recipe from Cloud City Cook-Book, by Nash, William H., Mrs. (1889).

A historical recipe

Cloud City Cook-Book, by Nash, William H., Mrs. (1889). Project Gutenberg eBook #35506.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Cloud City Cook-Book, by Nash, William H., Mrs. (1889). Digitised by Project Gutenberg, eBook #35506 (https://www.gutenberg.org/ebooks/35506). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by a demonym leading its title: German (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. One bushel large, yellow cucumbers;
  2. peel, cut up lengthwise and remove seeds;
  3. sprinkle with salt and let stand twelve hours.
  4. Strain and thoroughly dry with a cloth;
  5. cover with cold vinegar and let stand for two weeks;
  6. pour off vinegar, dry cucumbers, put in a jar with a teacup of mustard seeds and spices.
  7. Boil sufficient vinegar to cover and pour over them warm.--Mrs.
  8. Werner.