Old-Time Sweet Pickled Cucumbers

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Put your cucumbers in brine for eight days; slice them without soaking; let the slices be an inch thick. When cut, soak them until the salt is nearly out, changing the water very often. Then put them in a kettle, with vine leaves laid between the layers; cover them well with leaves, and sprinkle pulverized alum all through them, to harden and green them, then cover with vinegar, and set them on the back of the stove until they become green. Take the cucumbers out and boil them a little in ginger tea (half an hour will be enough). Make a syrup of one quart of strong vinegar, and one pint of water, three pounds of sugar to four pounds of cucumbers, with one ounce of cinnamon, cloves, mace and white ginger to every ten pounds of fruit. Make this syrup hot, and put in the cucumbers and boil them until clear. When they are clear take them out and boil the syrup until it is thick enough to keep. Pour it over the cucumbers, which should have been placed in jars ready for the syrup. They are now ready to use, or seal up, as may be desired. If not convenient to pickle after eight days salt brining, it does not hurt to let them remain a few days longer.