VINE VEGETABLES AND FRUITS 



CUCUMBER PICKLES 



Select medium-sized small cucumbers. For one 

 peck, make a brine which will bear up an egg ; heat 

 it boiling hot and pour it over the cucumbers; let 

 them stand twenty- four hours, then wipe them dry. 

 Heat some vinegar boiling hot and let stand again 

 twenty-four hours. Now change the vinegar, put- 

 ting on the fresh vinegar, adding to it one gill of 

 brown sugar, one-half gill of white mustard-seed, a 

 teaspoonful of cloves, and the same of cinnamon 

 sticks, a piece of alum the size of a hickory nut, and 

 a tablespoonful of celery-seed; heat it all boiling 

 hot and pour over the cucumbers. Seal up in quart 

 cans. 



TO PUT DOWN CUCUMBERS A FEW AT A TIME 



When gathered from the vines put in a crock or 

 firkin layers of cucumbers and rock salt alternate- 

 ly, enough salt to make sufficient brine to cover 

 them ; no water ; cover with a cloth ; keep them under 

 the brine with a heavy board; take off the cloth and 

 rinse it every time you put in fresh cucumbers, as 

 a scum will rise and settle upon it. Use plenty of 

 salt and the pickles will keep a year. 



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