Cucumber Pickle

Ingredients

• cucumbers
• a strong brine of salt and water
• some good vinegar
• sliced ginger
• Cayenne-pods
• black pepper-corns

Method

1. 1

   Pour brine over fresh cucumbers and let them sit for 24 hours.

2. 2

   Stir, drain, and dry.

3. 3

   Boil vinegar with spices, add cucumbers, and boil quickly for three minutes before placing in a jar.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 146. The excerpt below is the record exactly as published.

some good vinegar on the fire, adding ginger, black pepper-corns, and a piece of saltpetre about the size of a nut ; when boiling, pour it on the cabbage, and cover it closely, and when cold, tie two folds of paper over the jar. It ■will be ready for use in a few days> ITo. 700. — Cauliflowers. Cut the cauliflowers in small sprigs ; put them into ajar, and sprinkle them well mth salt ; pour sufficient boiling water over to cover them ; tie paper over and let them remain till the next day ; then drain them carefully, and spread them on a clean cloth ; cover them ivith another, and let them remain till the following day, when they 'will • be quite dry ; boil some good white vinegar, adding ■white pepper-corns, a little bruised ginger, scraped horse-radish, and a little mace ; put the cauli- flowers into a stone jar, and poiw the ■vinegar, boiling hot, upon them. No. 701. — Cucumbers. The cucumbers should be fresh gathered, and of the small long sort. Pour over them a strong brine of salt and water ; cover them closel)'', and let them remain twenty-four hours ; then stir them gently ; drain, and dry them in a cloth ; boil some good vinegar ivith sliced ginger. Cayenne-pods

Cook this with the app: pantry check, scaling, and the assistant.