Cucumber Sauce

Ingredients

• the cucumbers
• one teacupful of white mustard-seed
• a pod of fresh red pepper
• half a teaspoonful of cayenne pepper
• strong vinegar

Method

1. 1

   Peel the cucumbers, cut them up into small dice, and sprinkle them well with salt.

2. 2

   Let them remain thus one night, and in the morning put them into a colander to drain.

3. 3

   Put the cucumbers thus prepared in a stone jar.

4. 4

   To every quart allow one teacupful of white mustard-seed and a pod of fresh red pepper, or half a teaspoonful of cayenne pepper.

5. 5

   Then cover the cucumbers with strong vinegar, and stop it up closely.

6. 6

   The jar should not be entirely full, as it will swell a good deal.

7. 7

   When the sauce is well matured, which will be in a few weeks, it should be transferred into small, air-tight glass jars.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 384. The excerpt below is the record exactly as published.

Cucumber Sauce. — Peel the cucum- bers, cut them up into small dice, and sprinkle them well with salt. Let them remain thus one night, and in the morning put them into a colander to drain. Put the cucumbers thus prepared in a stone jar. To every quart allow one teacupful of white mustard-seed and a pod of fresh red pepper, or half a teaspoonful of cay- enne pepper. Then cover the cu- cumbers with strong vinegar

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