New Cucumber Pickles
Ingredients
Directions
Brine
Add one tumbler of salt to one gallon of water.
Soak the cucumbers for twenty-four hours, changing the brine three times.
Pickle
Drain the salt water and place the cucumbers in a brass kettle.
Cover the cucumbers with good vinegar.
Cover the whole with horseradish leaves. If horseradish leaves are unavailable, use grape leaves instead.
Boil until the cucumbers have taken the green from the leaves.
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
- Cucumbers (in the method)
- The main vegetable, which softens in the brine and takes on the pickling flavors.
- Vinegar (in the method)
- Adds sourness and acidity that gives the pickles their tangy flavor.
The step that matters
Boil until the cucumbers have taken the green from the leaves. Boiling too long softens the cucumbers and dulls their color, so the cook should stop once the green has transferred from the leaves.
“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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