1 gal. sliced cucumbers
1 c. coarse salt
1-1/2 qt. vinegar
1 pt. water
1 tsp. pepper
3 tsp. mustard
1 tsp. cinnamon
1 tsp. cloves
4 onions, chopped
1 c. brown sugar
1 Tb. salt
Select rather large cucumbers. Wash and peel them and cut into 1/4-inch
slices. Sprinkle well with salt, and mix the salt among the layers of
cucumbers. Allow this to stand for 24 hours; then drain and wash in
clear cold water. To the vinegar and water add the spices, onion,
sugar, and salt. Heat this to the boiling point, pour over the sliced
cucumbers, and pack them into jars or crocks. Seal while hot and store.
91. CUCUMBERS IN BRINE.--Cucumbers may also be preserved in brine,
stored, and pickled in vinegar later in any quantity, as desired.
Pour 1 gallon of boiling water over 4 cupfuls of coarse salt. This
should make brine that is heavy enough to support an egg. Wash cucumbers
of any desired size, put them into a sterilized crock, in layers, and
pour the brine, which has been allowed to cool, over the cucumbers until
they are entirely covered. Cover the top of the crock well and store.
Cucumbers preserved in this way may be taken from the brine at any time
and pickled. To do this, soak them in fresh water to remove the salty
taste. The fresh water may have to be poured off and replaced several
times. After they have been freshened sufficiently, pickle them in
vinegar and season them in any desirable way.
92. PICKLED BEANS.--String beans that are pickled make a good relish to
serve with meals. Unlike cucumbers that are pickled, the beans are
cooked before the preserving liquid is added. The accompanying recipe is
for either wax or green beans.