To pickle large Cucumbers

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
for pickling
Instructions (10)
  1. Peel the cucumbers very thin.
  2. Cut them into halves.
  3. Throw the seeds away.
  4. Lay the cucumbers in salt for a day.
  5. Wipe them dry.
  6. Fill them with mustard seed, peeled eschallots, garlick, small slips of horseradish, and mace.
  7. Tie them round with twine.
  8. Put them into jars.
  9. Pour over them some boiling liquor made as for india pickle or for jerkins.
  10. Cover them down close till fit for use.
Original Text
To pickle large Cucumbers. Peel them very thin, cut them into halves, throw the seeds away, and lay the cucumbers in salt for a day. Then wipe them dry, fill them with mustard seed, peeled eschallots, garlick, small slips of horseradish, and mace. After which tie them round with twine, put them into jars, pour over them some[250] boiling liquor made as for india pickle or for jerkins, and cover them down close till fit for use.
Notes
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