RECIPE: Another century-old recipe. From 1908, Rec: Indian Cucumber Pickle

RECIPE:
D

dawnnys

Well-known member
Good for me these days because I am trying to increase my intake of turmeric.

From "The Practical Housekeeper's Own Page" in our local newspaper, September 13, 1908

Into a large stone jar put two ounces of mustard, two ounces of curry powder, one ounce of garlic, one ounce of turmeric, and one dram of cayenne pepper, also two ounces of salt (!).

Add gradually to this two quarts of cider vinegar, and just as many small cucumbers into the jar as this liquid will cover. Cover the jar tightly and let stand in (the refrigerator) for three days. Agitate it frequently.

 
Sandy - the chicken looks good too, thank. I just made a small

amount, so used an old large mayonnaise jar that I have. I simmered them a little bit too, before letting them cool and putting them into the refrigerator. And I used waaaaay less salt ;o)

 
Dawn, I think the salt is correct

because you need to make a strong brine to keep the pickle from molding. I'm definitely with you on the too much salt, but In 1908, they would have stored this is a cellar or some such, not in the fridge, so the salt would have definitely been needed. If you're using short term and storing in the fridge, you can certainly reduce the salt.

I made the brined pickle recipe that someone posted here last summer with the cherry leaves, grape leaves, pumpernicle bread, garlic, dill, etc. They were absolutely wonderful, except there was too much salt for my preference as well. After I had cured them, I put them in a big vat of leftover German pickle brine to leach out some of the salt and it was a big help.

I'm stopping at the farmer's market on the way home to give this recipe a try. Sounds wonderful!

 
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