Cucumber Vinegar

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

10 large cucumbers, or 12 smaller ones ↝ Cucumber, raw [Other vegetables and combinations]
1 quart of vinegar ↝ Vinegar [Mustard and other condiments]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 shalots
1 tablespoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
2 tablespoonfuls of pepper ↝ Spices, pepper, black [Spices and Herbs]
1/4 teaspoonful of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (7)

Pare and slice the cucumbers.
Put the sliced cucumbers in a stone jar or wide-mouthed bottle with the vinegar.
Slice the onions and shalots and add them, with all the other ingredients, to the cucumbers.
Let it stand 4 or 5 days.
Boil it all up.
When cold, strain the liquor through a piece of muslin.
Store the strained liquor away in small bottles well sealed.

Original Text

CUCUMBER VINEGAR (a very nice Addition to Salads).

401. INGREDIENTS.—10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, 1/4 teaspoonful of cayenne.

Mode.—Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &e., as well as a great improvement to salads, or to eat with cold meat.

Notes

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