Stewed Cucumbers

Ingredients

• 4 large cucumbers
• 1 tbsp. of salt
• 4 tbsps. of vinegar
• 6 tbsps. of sugar
• % cup of sugar
• 4 tbsps. of wine vinegar
• % lb. of butter
• 1 pinch of pepper
• 1 small onion
• 1 qt. of bouillon
• 2 tbsps. of flour
• 1 tsp. of meat extract

Method

1. 1

   Peel and halve cucumbers, remove seeds, and marinate in vinegar, salt, sugar, and pepper for 1.5 hours.

2. 2

   Cook bouillon with meat extract, vinegar, sugar, salt, and pepper, then add cucumbers until tender.

3. 3

   Melt butter, brown onion and flour, add cucumber liquor, and stew cucumbers until shiny brown.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 96. The excerpt below is the record exactly as published.

STEWED CUCUMBERS. Quantity for 6 Persons. 4 large cucumbers Salt to taste 1 tbsp. of salt 4 tbsps. of vinegar 6 tbsps. of sugar % cup of sugar 4 tbsps. of wine vinegar % lb. of butter 1 pinch of pepper 1 small onion 1 qt. of bouillon 2 tbsps. of flour 1 tsp. of meat extract

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