Cucumbers

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (16)
  1. Take the greenest cucumbers, free from seeds. Use small ones whole and large ones cut into pieces.
  2. Put cucumbers into strong salt and water in a straight-mouthed jar with a cabbage-leaf to keep them down.
  3. Set in a warm place until yellow.
  4. Wash cucumbers and set them over the fire in fresh water with a little salt and a fresh cabbage-leaf over them.
  5. Cover the pan closely, but do not let them boil.
  6. If cucumbers are not a fine green, change the water and cover again, making them hot.
  7. When they become a good green, remove from fire and let them cool.
  8. Cut large cucumbers into quarters, remove seeds and soft part.
  9. Put cut cucumbers into cold water and let stand for two days, changing the water twice daily to remove salt.
  10. Prepare syrup: Take 1 pound of single-refined sugar and half a pint of water. Set over fire.
  11. Skim syrup clean, then add lemon rind and 1 ounce of ginger (outside scraped off).
  12. When syrup is thick, remove from fire and let cool.
  13. Wipe cucumbers dry and put them into the cold syrup.
  14. Boil the syrup once every two or three days for three weeks, strengthening it if necessary.
  15. Ensure syrup is completely cold when adding to cucumbers.
  16. Cover cucumbers closely and set in a dry place.
Original Text
Cucumbers. TAKE the greenith cucumbers, and the most free from seeds you can get; some small to preserve whole, and others large to cut into pieces. Put them into strong salt and water in a straight mouthed jar, with a cabbage- leaf to keep them down. Set them in a warm place till they are yellow, then wash them out, and set them over the fire in fresh water, with a little salt, and a fresh cabbage-leaf over them. Cover the pan very close, but take care they do not boil. If they are not of a fine green, change your water, and that will help them. Then cover them as before, and make them hot. When they become of a good green, take them off the fire, and let them stand till they are cold. Then cut the large ones into quarters, take out the seed and soft part, then put them into cold water, and let them stand two days; but change the water twice every day to take out the salt. Take a pound of single-refined sugar, and half a pint of water; set it over the fire, and, when you have skimmed it clean, put in the rind of a lemon, and an ounce of ginger with the outside scraped off. When your syrup is pretty thick, take it off; and when cold, wipe the cucumbers dry, and put them in. Boil the syrup once in two or three days for three weeks, and strengthen it, if necessary. When you put the syrup to your cu- cumbers, be sure that it is quite cold. Cover them close, and set them in a dry place.
Notes
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