From the archives is a series that dives into the archives of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services, and explores interesting recipes, agriculture news and features from the past century.
North Carolina ranks fifth nationally in cucumber production, making cucumbers a major commodity in the Tar Heel state. Growers in the state produce millions of pounds of cucumbers annually across thousands of acres, and major in-state processors turn them into pickles and other goods that end up on dinner tables across the state and country. Additionally, cucumbers thrive in home gardens during warm North Carolina summers.
While most eat cucumbers on their own, as a salad topping or following a quick pickle in the fridge, they can also add a refreshing bite to sandwiches. The May 15, 1984, issue of the Agricultural Review included a recipe for non-sweet sandwich fillings, which included some interesting cucumber (and pickle) combinations perfect for a quick lunch or an afternoon teatime.
Here’s the recipe:
Non-sweet Sandwich Fillings
- Thinly sliced peeled cucumber and minced green pepper on bread spread with sour cream and prepared mustard.
- Ground cooked lamb, chopped fresh mint, minced onion, mayonnaise, salt and pepper.
- Ground cooked ham, sweet pickle, and mayonnaise or whipped cream cheese.
- One and a quarter cups ground cooked beef, one teaspoon prepared horseradish, one tablespoon chili sauce, and about two tablespoons mayonnaise.
- One cup ground cooked chicken, quarter cup each minced celery and cucumber, one tablespoon chopped capers, and a quarter cup mayonnaise.
- Four ounces cream cheese with a quarter cup chopped stuffed olives and two tablespoons chopped walnuts. Beat in a little cream to yield spreading consistency.
The July 22, 1926, issue of Wadesboro’s The Messenger and Intelligencer features a column with instructions for pickling cucumbers at home. Here it is:
Cucumber Pickle — Wash cucumbers to remove grit, pack in jar and add brine made of 6 quarts of water and 2 3-4 cups salt. The following day add more salt at the rate of 1 lb. of salt to each 10 lbs. of cucumbers. This is very necessary in order to maintain the strength of the brine. Often times when cucumbers become soft it is because the brine becomes weak.
At the end of a week, and each week for five weeks, add 1-4 lb. of salt. In adding the salt, place on the cover, and do not attempt to stir up the cucumbers. The salt will dissolve and go down, the cucumbers should be covered with a round board or a plate and a weight put on to hold the cucumbers well below the surface.
A scum will form on top the brine, which should be skimmed off, as it will injure the pickles. A proper curing requires six weeks to two months. Soak the cucumbers to remove salt, they may then be eaten as salt pickles, but most people prefer putting them into a spiced vinegar.
The following recipe is splendid for preparing any kind of pickles. The vinegar may be prepared and put back into the jugs and used when needed.
Spiced Vinegar — 1 gallon of vinegar, 1-2 oz. allspice, 1-2 oz. cloves, 1 stick cinnamon, 1 piece mace, 1 lb. sugar for sour pickle, 2 lbs. sugar for less acid pickle.
For sweet pickle use from 4 to 6 pounds of granulated sugar to gallon of vinegar. Tie spices in muslin bag, drop in vinegar, add sugar and boil for 15 minutes. Set spiced vinegar aside for three weeks before removing spice bag.