A historical preserve from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
wash and slice cucumbers, but not peel
sprinkle with salt and let stand one hour
drain and add to each quart one cup sugar, one pint vinegar, one teaspoon cassia buds, one teaspoon white mustard seed, one teaspoon turmeric, one teaspoon salt
heat vinegar and add the rest of the ingredients
scald but do not boil
pour over pickles
Modern guidance to help you succeed with this vintage recipe
Salting cucumbers draws out excess moisture through osmosis, preventing diluted, watery pickles and creating space for the brine to penetrate. The turmeric and mustard seed contain compounds that inhibit enzymatic browning and add antimicrobial properties. Scalding (heating to 180-190°F) without boiling preserves the vinegar's acetic acid strength while dissolving the sugar and activating the spices' flavor compounds, creating a stable acidic environment that prevents bacterial growth.
These pickles must be made at least 24 hours before serving to allow flavors to develop. They improve significantly after 3-5 days as the spices infuse into the cucumbers. The salting and draining step can be done up to 2 hours ahead, but should not sit longer or cucumbers may become too soft.
Store in sterilized jars in the refrigerator for up to 3 months. These are refrigerator pickles, not shelf-stable canned pickles. For shelf-stable storage, process filled jars in a boiling water bath for 10 minutes. Keep unopened jars in a cool, dark place for up to 1 year; refrigerate after opening and use within 2 months.
AI-generated tips from Chef Cecil's culinary database
These pickles must be made at least 24 hours before serving to allow flavors to develop. They improve significantly after 3-5 days as the spices infuse into the cucumbers. The salting and draining step can be done up to 2 hours ahead, but should not sit longer or cucumbers may become too soft.
Store in sterilized jars in the refrigerator for up to 3 months. These are refrigerator pickles, not shelf-stable canned pickles. For shelf-stable storage, process filled jars in a boiling water bath for 10 minutes. Keep unopened jars in a cool, dark place for up to 1 year; refrigerate after opening and use within 2 months.
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