Pickled Cucumbers

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
For pickling cucumbers
For the pickle
Instructions (14)
  1. Choose the smallest cucumbers possible, ensuring they are free from spots.
  2. Place the cucumbers in strong salt and water for nine to ten days, or until they turn yellow.
  3. Stir the cucumbers at least twice a day to prevent them from becoming soft.
  4. Once the cucumbers are perfectly yellow, drain off the water.
  5. Cover the cucumbers with plenty of vine leaves.
  6. Boil fresh water and pour it over the cucumbers, then let them sit on the hearth to keep warm.
  7. When the water is nearly cold, make it boiling hot again and pour it over the cucumbers.
  8. Repeat this process until the cucumbers turn a fine green, which typically takes four to five times.
  9. Ensure the cucumbers are well covered with vine leaves, a cloth, and a dish to retain steam, which aids in greening them faster.
  10. When the cucumbers are greened, drain them in a hair sieve.
  11. Prepare the pickle by combining two quarts of white wine vinegar with half an ounce of mace (or 10-12 cloves), one ounce of ginger (sliced), one ounce of black pepper, and a handful of salt.
  12. Boil these pickle ingredients together for five minutes.
  13. Pour the hot pickle over the drained cucumbers.
  14. Tie down the jar with a bladder for storage and use.
Original Text
Cucumbers. FOR the purpoſe of pickling, chuſe the ſmalleſt cucumbers you can get, and be careful they are as free from ſpots as poſſible. Put them into ſtrong ſalt and water for nine or ten days, or till they are quite yellow, and ſtir them twice a day, at leaſt, or they will grow ſoft. When they are perfectly yellow, pour the water from them, and cover them with plenty of vine leaves. Set your water over the fire, and when it boils, pour it upon them, and let them upon the hearth to keep warm. When the water is nearly cold, make it boiling hot again, and pour it upon them. Proceed in this manner till you perceive they are of a fine green, which they will be in four or five times. Be careful to keep them well covered with vine leaves, with a cloth and diſh over the top, to keep in the ſteam, which will help to green them the ſooner. When they are greened, put them in a hair ſieve to drain, and then make the following pickle for them: To every two quarts of white wine vinegar, put half an ounce of mace, or ten or twelve cloves, an ounce of ginger cut into ſlices, the ſame of black pep- per, and a handful of ſalt. Boil them all together for five minutes, pour it hot upon your pickles, and tie them down with a bladder for uſe.
Notes
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