To pickle Cucumbers, &c.

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 (20)

For pickling cucumbers

jerkins not too large ↝ Cucumber, raw [Other vegetables and combinations]
a strong brine of salt and water ↝ Salt, table, iodized [Spices and Herbs]
vinegar to cover them ↝ Vinegar [Mustard and other condiments]
plenty of whole ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
a middling quantity of mace ↝ Spices, mace, ground [Spices and Herbs]
allspice ↝ Spices, allspice, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some slices of horseradish ↝ Horseradish [Mustard and other condiments]
peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
eschallots
a small quantity of garlick
cabbage leaves ↝ Cabbage, raw [Vegetables and Vegetable Products]

For other pickling options

walnuts ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
love apples
barberries
capsicums ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
french beans ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]
nasturtiums ↝ Sesbania flower, raw [Vegetables and Vegetable Products]
small pickling melons peeled very thin and cut into quarters

Instructions (16)

Gather cucumbers not too large.
Lay them in a strong brine of salt and water for three days.
Wipe them dry.
Put them into stone jars.
Put a sufficient quantity of vinegar to cover them into a preserving pan.
Add plenty of whole ginger and black pepper, a middling quantity of mace, allspice and cloves, some slices of horseradish, peeled onions, eschallots, and a small quantity of garlick to the vinegar.
Let the ingredients boil for ten minutes.
Pour the boiling mixture with the liquor over the cucumbers.
Cover the jars with cabbage leaves and a plate.
Set them in a warm place.
The next day, drain the liquor from them.
Boil the liquor and pour it over them again.
If on the third day they are not green enough, boil the vinegar again and pour it over them.
When cold, tie bladder and white leather over the jars.
Set them in a dry place.

Note

In the same manner may be done walnuts, love apples, barberries, capsicums, french beans, nasturtiums, and small pickling melons peeled very thin and cut into quarters.

Original Text

To pickle Cucumbers, &c.

Gather jerkins not too large, lay them in a strong brine of salt and water for three days, then wipe them dry, and put them into stone jars. Then put a sufficient quantity of vinegar to cover them into a preserving pan, add plenty of whole ginger and black pepper, a middling quantity of mace, allspice and cloves, some slices of horseradish, peeled onions, eschallots, and a small quantity of garlick. Let the ingredients boil for ten minutes, and pour them with the liquor over the cucumbers; cover the jars with cabbage leaves and a plate, set them in a warm place, the next day drain the liquor from them, boil it, and pour over them again, and if on the third day they are not green enough, boil the vinegar again, pour it over, and when cold tie bladder and white leather over the jars, and set them in a dry place.

[245]

N. B. In the same manner may be done walnuts, love apples, barberries, capsicums, french beans, nasturtiums, and small pickling melons peeled very thin and cut into quarters.

Notes

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