Bkine for Cucumbees
Ingredients
Directions
Prepare the brine
Mix three pails of water with two quarts of coarse salt (rock salt is good).
Tie one pound of alum and one pound of black pepper in a bag.
Dissolve the alum in a little hot water.
Put the alum solution, salt, and pepper bag into a jar or keg.
Pack the cucumbers
Wash the cucumbers with great care, discarding any bruised ones.
Throw the cucumbers into the jar and place a weight to keep them under.
When desired for pickling, soak for a short time, changing the water as often as necessary.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Coarse salt
- Draws water out of the cucumbers and seasons the brine.
- Alum
- Helps the cucumbers stay firm and crisp in the brine.
- Black pepper
- Adds aromatic spice flavor to the brine.
The step that matters
Keep the cucumbers under the brine. Cucumbers left exposed to air can soften and spoil. A weight keeps every piece submerged in the salt solution, which preserves texture and limits spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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