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New England manuscript cookbook, 1880-1910
Page 63
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Cukes. Make brine 1 pt salt to 6 gal. jar. Let cukes lay in this 24 hours Drain. Put vinegar in kettle & when boiling cook cukes in this few at a time, turning over and over & prick each one with a fork (not too much however. To 1 qt. vinegar add 1 cup sugar & when boiling pour over cukes (placed in jars) & put mixed spices in each.
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Cukes. Make brine 1 pt salt to 6 gal. jar. Let cukes lay in this 24 hours Drain. Put vinegar in kettle & when boiling cook cukes in this few at a time, turning over and over & prick each one with a fork (not too much however. To 1 qt. vinegar add 1 cup sugar & when boiling pour over cukes (placed in jars) & put mixed spices in each.
Szathmary Culinary Manuscripts and Cookbooks
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