Show cucumber pickle tha modern method for making encumber pickles is to pick the green cucumbers from the vine when they are small and crisp and soak them for twenty four hours in a weak brine made in the proportion of two cupfuls of salt to a gallon of water at the end of this time pour the salt and water off the pickles make it boiling hot and cover them with it again let them stand for twenty four hours more then remove the pickles from the brine wash them well cover them with boiling vinegar adding a piece of alum the size of a walnut to every gallon of vinegar and an ounce each of whole cloves allspice teaspoon of little cayenne peppers and a email horseradish horse radish root cut in pieces at the end of a week these pickles may bo used but they will be better for standing a month and will keep all winter if put in a cool place new york tribune |