Franklinville NY  1891

July 14^th 1891

Sweet German pickle

Take 3 doz. Cucumbers of medium size, put them in (? Wine) for several days, or a week if more convenient, take them out and soak for a day or two in weak vinegar and water.  Cut in lengthwise slices and green slowly in weakened vinegar and water with a little alum.  Cover closely but see the do not come to a boil.  Prepare your vinegar as follows: to 7 lbs. of cucumbers 2 qts. Of vinegar, 5 lbs. of brown sugar, ½ oz. of mace, ½ oz. of cloves, ½ lb. of ginger root, ¼ lb. of stick cinnamon and plenty of celery seed.  Pour the prepared vinegar over when it cools a little, boil the vinegar and pour over 3 mornings in succession.  We usually do not green the cucumbers.

Mrs. H.M. Russell

Doz. = dozen; lb. = pounds; qts. = quarts;

(Where it says “and green slowly” I think they mean to put it on, heat but do not boil)

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