German Method of Keeping Cucumbers for Winter Use

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 (2)
Instructions (7)
  1. Pare and slice the cucumbers (as for the table).
  2. Sprinkle well with salt, and let them remain for 24 hours.
  3. Strain off the liquor.
  4. Pack in jars, a thick layer of cucumbers and salt alternately.
  5. Tie down closely.
  6. When wanted for use, take out the quantity required.
  7. Wash them well in fresh water, and dress as usual with pepper, vinegar, and oil.
Original Text
GERMAN METHOD OF KEEPING CUCUMBERS FOR WINTER USE. 402. INGREDIENTS.—Cucumbers, salt. Mode.—Pare and slice the cucumbers (as for the table), sprinkle well with salt, and let them remain for 24 hours; strain off the liquor, pack in jars, a thick layer of cucumbers and salt alternately; tie down closely, and, when wanted for use, take out the quantity required. Now wash them well in fresh water, and dress as usual with pepper, vinegar, and oil. [Illustration: THE CUCUMBER.] THE CUCUMBER.—Though the melon is far superior in point of flavour to this fruit, yet it is allied to the cucumber, which is known to naturalists as Cucumia sativus. The modern Egyptians, as did their forefathers, still eat it, and others of its class. Cucumbers were observed, too, by Bishop Heber, beyond the Ganges, in India; and Burckhardt noticed them in Palestine. (See No. 127.)
Notes
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