A historical pickle from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This pickle requires several months to mature it, but is delicious when old, keeps admirably, and only a little is needed as a relish.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
thirty old, full grown cucumbers
salt
vinegar
horse-radish
mustard seed
garlic
onions
one quart of vinegar
one ounce of race ginger
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Pickle of Ripe Cucumbers | Chef Cecil | Chef Cecil
UpdatedLast updated
half an ounce of allspice
half an ounce of turmeric
Original Instructions
1
Pare and split thirty old, full grown cucumbers which have first been pared and split, had the seeds taken out, been salted and let stand twenty-four hours
2
The sun should be permitted to dry, not simply drain them
3
When they are moderately dry, wash them with vinegar and place them in layers in a jar, alternating them with a layer of horse-radish, mustard seed, garlic and onions for each layer of cucumbers
4
Boil in one quart of vinegar, one ounce of race ginger, half an ounce of allspice and the same of turmeric
5
When cool pour this over the cucumbers, tie up tightly and set away
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Salting the cucumbers for 24 hours uses osmosis to draw out excess moisture, preventing diluted, watery pickles and creating the proper texture for absorption of the spice-infused brine. Sun-drying further concentrates flavors and creates a firmer texture by removing surface moisture that would otherwise inhibit brine penetration. The turmeric and vinegar work together to create an acidic environment (pH below 4.6) that inhibits bacterial growth while the spices' antimicrobial compounds provide additional preservation, allowing these pickles to mature and mellow over several months.
Make Ahead
This recipe is designed as a make-ahead preservation method. The pickles must age for several months (minimum 2-3 months, ideally 4-6 months) in a cool, dark place before reaching optimal flavor. Once opened, they will keep for up to one year in the refrigerator.
Storage
Store the sealed jar in a cool, dark pantry or cellar (55-65°F is ideal) for 2-6 months before opening to allow flavors to develop and mellow. Once opened, keep refrigerated in the original brine and consume within one year. The pickles should remain submerged in liquid; if brine evaporates, top off with a mixture of 1 part vinegar to 2 parts water.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
This recipe is designed as a make-ahead preservation method. The pickles must age for several months (minimum 2-3 months, ideally 4-6 months) in a cool, dark place before reaching optimal flavor. Once opened, they will keep for up to one year in the refrigerator.
Storage
Store the sealed jar in a cool, dark pantry or cellar (55-65°F is ideal) for 2-6 months before opening to allow flavors to develop and mellow. Once opened, keep refrigerated in the original brine and consume within one year. The pickles should remain submerged in liquid; if brine evaporates, top off with a mixture of 1 part vinegar to 2 parts water.
