Ingredients
- two ounces to seventy-five cucumbers
- eight pounds to a large jar
- quarter inch thick
- four parts
Directions
Wipe the cucumbers well after taking them out of the brine. Let them soak a few days in vinegar. Wipe them dry again. If preferred cut the cucumbers in slices about a quarter inch thick. Divide the cucumbers into three or four parts, and between each part put the following : Allspice, cloves, mace, nutmegs, and peppers in the same quantities as yon use in yellow pickle, about two ounces to seventy-five cucumbers, also celery seed — but fresh celery is better — and a
216 PICKLES AND CATSUPS.
little onion. Between each layer put this mixture, with plenty of brown sugar, allowing six or eight pounds to a large jar. Cover with strong vinegar. Tie the mouth of the jar securely, and place it in a large iron pot filled with water. Let it boil until you can run a straw through the pickles.