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Pickles--spiced Cucumbers

A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).

A historical recipe

Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.

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: home canning or sealing in jars, preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.

United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "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.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 24 medium-sized cucumbers.
  2. 6 medium-sized onions.
  3. 3 red peppers.
  4. 3 green peppers.
  5. Pare cucumbers, then cut in inch lengths.
  6. Slice onions and peppers quite thin.
  7. Place all in a large earthenware bowl and sprinkle over about 1/2 cup of table salt;
  8. mix all well together, let stand four or five hours, when place in a colander;
  9. cover with a plate and drain off all the salt water possible or squeeze through a cheese-cloth bag.
  10. Boil together for 10 minutes the following;
  11. 1 quart of vinegar, 1 tablespoonful of cloves, 1 teaspoonful of turmeric powder (dissolved in a little of the vinegar) and 1 scant cup of sugar.
  12. Add the cucumbers, peppers and onions to the hot vinegar.
  13. Let come to a boil and allow all to boil two minutes, then place in sterilised jars and seal.