Cucumbers, Pickled

Ingredients

• a quart of vinegar
• half an ounce of mustard-seed
• one ounce of salt
• one ounce of long pepper
• half a bruised nutmeg
• a pinch of cayenne

Method

1. 1

   If the cucumbers are very young and small they may be pickled whole; if not, they are better cut into thick slices.

2. 2

   Sprinkle salt rather plentifully over them, and let them remain twenty-four hours.

3. 3

   Drain them from the juice, dry them in a cloth, and pour over them boiling vinegar with the spices.

4. 4

   Cover them closely, and let them remain until next day, when the vinegar must again be boiled and poured over the cucumbers, and this process repeated each day for four days.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 434. The excerpt below is the record exactly as published.

Cucumbers, Pickled. — If the cucumbers are very young and small they may be pickled whole, if not, they are better cut into thick .slices. Sprinkle salt rather plentifully over them, and let them remain twenty-four hours. Drain them from the juice, dry them in a cloth, and pour over them boiling vinegar, with half an ounce of mustard-seed, one ounce of salt, one ounce of long popper, half a bruised nutmeg, and a pinch of cayenne

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