Name: To Pickle Cucumbers
Ingredients: one gallon of water; salt

To Pickle Cucumbers

Ingredients

one gallon of water
salt

Directions

MRS. S. E. CAREY.
To one gallon of water, add a small coffee cup of salt; scald and pour over the cucumbers, repeating every twenty-four hours, until you have scalded it nine times. The tenth morn- ing, drain the cucumbers, and scald the vinegar with spices, and pour over them. If you have genuine cider vinegar, the pickles will keep nice and firm for years.

By Keokuk (Iowa). Westminster Presbyterian church. Recipe from a historical cookbook (Internet Archive).

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.