Mustard Cucumbers

Ingredients

• Select yellow, ripe cucumbers
• two bay leaves
• one tablespoonful of sugar
• four sticks of cinnamon
• eight cloves
• selected fine grape vinegar

Method

1. 1

   Peel and cut cucumbers into strips, removing seeds.

2. 2

   Salt them and let stand overnight.

3. 3

   Dry thoroughly and layer in a crock with mustard seeds and bay leaves.

4. 4

   Boil vinegar with sugar, cinnamon, and cloves.

5. 5

   Remove spices and pour vinegar over cucumbers.

6. 6

   Cover with a plate and cloth.

7. 7

   Can be stored in glass jars.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 104. The excerpt below is the record exactly as published.

mustard cucumbers must be used to counteract organic disorders. MUSTARD CUCUMBERS. Select yellow, ripe cucumbers of a fair size. Peel them. Cut crosswise into four to six strips each. Take out all 194 the seeds. Place them in layers and salt them well. Leave them stand over night for eight to ten hours. Take them out one by one and dry them with a scrup- ulously clean towel. When thoroly dried place them in earthenware crock in layers. Over each layer sprinkle quite freely, but not too much, whole mustard seeds and two bay leaves. When done bring to a boil selected fine grape vinegar, just enough to cover the contents of crock. Add to each pint of vinegar one tablespoonful of sugar, four sticks of cinnamon, eight cloves

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