Pickled Cucumbers

Ingredients

• Put 5 pints of vinegar
• a teaspoonful of ground ginger
• a few peppercorns
• and cloves
• and a little salt
• Take six large cucumbers

Method

1. 1

   Put the vinegar in a saucepan, with the ginger, peppercorns, cloves, and salt.

2. 2

   Place the pan on the fire, and let it come to the boil.

3. 3

   Then remove it to a cool place.

4. 4

   Pare the cucumbers, scrape out the seeds, and cut them into oblong pieces and put them in jars.

5. 5

   When the vinegar is cool (not cold) pour it over the cucumbers in the jars, cover them tightly and put them away for a week or so, when they will be ready for use.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 85. The excerpt below is the record exactly as published.

Pickled Cucumbers. Put 5 pints of vinegar in a saucepan, with a teaspoonful of ground ginger, a few peppercorns and cloves, and a little salt. Place the pan on the fire, and let it come to the boil. Then remove it to a cool place. Take six large cucumbers

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