To preserve Cucumbers (No. 98)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Take large and fresh-gathered cucumbers; split them down and take out all the seeds; lay them in salt and water that will bear an egg, three days;
  2. Set them on a fire with cold water, and a small lump of alum, and boil them a few minutes, or till tender;
  3. Drain them, and pour on them a thin syrup; let them lie two days;
  4. Boil the syrup again, and put it over the cucumbers;
  5. Repeat it twice more;
  6. Then have ready some fresh clarified sugar, boiled to a blow (see No. 94);
  7. Put in the cucumbers, and simmer it five minutes;
  8. Set it by till next day;
  9. Boil the syrup and cucumbers again, and set them in glasses for use.
Original Text
To preserve Cucumbers.—(No. 98.) Take large and fresh-gathered cucumbers; split them down and take out all the seeds; lay them in salt and water that will bear an egg, three days; set them on a fire with cold water, and a small lump of alum, and boil them a few minutes, or till tender; drain them, and pour on them a thin syrup; let them lie two days; boil the syrup again, and put it over the cucumbers; repeat it twice more; then have ready some fresh clarified sugar, boiled to a blow (see No. 94); put in the cucumbers, and simmer it five minutes; set it by till next day; boil the syrup and cucumbers again, and set them in glasses for use.
Notes
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