Pickled Cucumbers

Ingredients

• Take large cucumbers
• with a cabbage-leaf over them
• To three pounds of sugar
• three pints of water
• one ounce of the best white ginger
• to each pound of cucumber

Method

1. 1

   Soak cucumbers in salt water until yellow.

2. 2

   Boil salt water and pour over cucumbers daily until green.

3. 3

   Wash, then simmer in fresh water with alum.

4. 4

   Prepare syrup with sugar, water, ginger, and lemon juice, boiling it for a month.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 131. The excerpt below is the record exactly as published.

Take large cucumbers, the greenest possible, and most free from seeds, put them into a broad jar, in strong salt and water, with a cabbage-leaf over them ; cover, and set them in a warm place till they turn yellow ; then boil the salt and water, and pour it over them, repeating it daily till they are green ; then wash them in clean water, and set them over a slow fire in fresh water with a smaM piece of alum poimded fine, a large cabbage- leaf under, and another over them, till they just boil ; take them off the fire, and let them remain till cold ; then cut them in two, and take out the seeds and soft pulp carefully ; put them in cold spring water, and let them remain two days, 230 VEGETAIIIAN COOKERY. changing the water eacli day, to take out the salt ; then wipe them with a clean cloth till quite dry, and put them into syrup made in the following manner : — To three pounds of sugar, allow three pints of water, and one ounce of the best white ginger, scraped and sliced, and to each pound of cucumber

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