Small Cucumbers

Ingredients

• two tablespoonfuls of white mustard seed
• one pint of sugar
• a gallon of strong vinegar
• a cup of salt

Directions

1. Wash small cucumbers and drop them in a jar containing a gallon of strong vinegar, a cup of salt, two tablespoonfuls of white mustard seed, the same of grated or sliced horse- radish, and the same of pickle spices mixed, and a few pods of red pepper; stir well. Keep the jar covered closely. Onions, not too large, may be pickled this way. May be used in a week or ten days.

2. Select green cantaloupes about the size of a large orange, cut a slit in the side, and with a teaspoon take out the seed. Make a brine that will float an egg, put the melons in this, cover, and put on a weight that Avill keej) them under the brine, in four or five days, or you can wait longer, take them out of the brine and soak them twenty-four hours in fresh water. Take some young beans, very small cucumbers, small silver onions peeled, a few very small red peppers, and some chopped cabbage; also, ground s])ices — mace, allspice, cin- namon and cloves — white mustard seed and celery seed. Use these in the proportions you desire; pour boiling, salted vine- gar over them, as soon as cold squeeze them out of the vine- gar and till the mangoes tightly, sew up and put in a stone jar; heat to scalding, enough vinegar to cover them, in which put to every gallon, one pint of sugar and half a cuj) of the mixed spices for pickles that you can buy in any groceiy store. Pour this boiling hot over the mangoes, })our off and heat and pour over again two days in succession, then put a weight on them so they will be under the vinegar, cover the jar, tie a paper over that, and they will keep for years. " Green tomatoes, large cucumbers and large peaches can be used as mangoes and stuffed like the foregoing recipe.

3. Exchange Cook Book. 93

Nutrition, whole recipe (rough)

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.