Pickled Cucumbers
From Cassell's dictionary of cookery, 1892
Serves 4
The vinegar is excellent for salads. Time: four or five days.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1019. The excerpt below is the record exactly as published.
sufficient boiling vinegar to cover them. Tie a bladder over them, and place the jar near the fire. Boil up the vinegar every day, pour it upon the pickle, and cover the jar instantly, so that none of the steam may escape. Repeat this until the cucumbers are green ; and add an ounce of whole pepper
Cook this with the app: pantry check, scaling, and the assistant.