{"id":5903,"slug":"ripe-cucumber-sweet-pickles","title":"Ripe cucumber sweet pickles","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["twelve large ripe cucumbers","two pounds of sugar","one pint of vinegar","one-half ounce of cinnamon and cloves"],"ingredients_norm":["ripe cucumber","sugar","vinegar","cinnamon and clove"],"steps":["Pare twelve large ripe cucumbers, cut out the pulp, and cut them in strips.","Boil together two pounds of sugar, one pint of vinegar, and one-half ounce of cinnamon and cloves. Skim well.","Then put in the cucumbers, and cook until tender.","Then remove the cucumbers, reduce the liquor, pour over the cucumbers, and cover tightly."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w105:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"095d2af361c27240795e52566ac9d896ec910f10a6b1e9c4ae4175f54a84ecf8","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/ripe-cucumber-sweet-pickles"}