Cucumbers
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, peppers,
horse-radish and mustard; boil some strong vinegar and pour over them.
Small Cucumbers.
Wash small cucumbers from two to four inches long; put a gallon of very
strong vinegar in a large jar, with mustard seed, scraped horse-radish,
and celery seed, a small portion of each, and a tea-cupful of salt; put
the cucumbers in the jar; tie them close. Martina's may be pickled in
the same way, or in the old way of pickling cucumbers.
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