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The 1918 Fanny Farmer Cookbook
5
9
Unripe Cucumber Pickles (Gherkins)
Wipe four quarts small unripe cucumbers. Put in a stone jar and add one cup salt dissolved in
two quarts boiling water and let stand three days. Drain cucumbers from brine, bring brine to
boiling−point, pour over cucumbers, and again let stand three days; repeat. Drain, wipe
cucumbers, and pour over one gallon boiling water in which one tablespoon alum has been
dissolved. Let stand six hours, then drain from alum water. Cook cucumbers ten minutes, a
few
at a time, in one−fourth the following mixture heated to the boiling−point and boiled ten
minutes:−
1
gallon
vinegar
2
sticks cinnamon
4
red peppers
2
tablespoons allspice
berries
2
tablespoons cloves
Strain remaining liquor over pickles which have been put in a stone jar.
6
0
Chopped Pickles
quarts chopped
green tomatoes
4
3
teaspoons
allspice
3
2
/4 cup salt
3
teaspoons pepper
teaspoons cloves
1
/2 cup white
mustard seed
3
3
teaspoons mustard
green peppers,
sliced
teaspoons
4
cinnamon
2
chopped onions
2
quarts vinegar
Add salt to tomatoes, cover, let stand twenty−four hours, and drain. Add spices to vinegar,
heat to boiling−point; then add tomatoes, peppers, and onions, bring to boiling−point, and
fifteen minutes after boiling−point is reached. Store in a stone jar and keep in a cool place.
and
cook
6
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Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES
689
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