To pickle large Cucumbers in Slices

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Take the large cucumbers before they are too ripe, slice them the thickness of crown-pieces in a pewter dish.
  2. To every dozen of cucumbers, add three or two large onions sliced thin, and salt until you have filled your dish, with a handful of salt between every row.
  3. Cover them with another pewter dish, and let them stand twenty-four hours.
  4. Put them in a cullender, and let them drain very well.
  5. Put them into a jar.
  6. Cover them over with white vine vinegar, and let them stand four hours.
  7. Pour the vinegar from them into a copper sauce-pan, and boil it with a little salt.
  8. Put to the cucumbers a little mace, a little whole pepper, and a large race of ginger sliced.
  9. Pour the boiling vinegar on.
  10. Cover them close.
  11. When they are cold, tie them down.
  12. They will be fit to eat in two or three days.
Original Text
To pickle large Cucumbers in Slices. TAKE the large cucumbers before they are too ripe, ſlice them the thickneſs of crown-pieces in a pewter diſh: to every dozen of cucumbers three two large onions thin, and ſalt on till you have filled your diſh, with a handful of ſalt between every row; then cover them with another pewter diſh, and let them ſtand twenty- four hours, then put them in a cullender, and let them drain very well; put them into a jar, cover them over with white vine vinegar, and let them ſtand four hours; pour the vinegar from them into a copper ſauce-pan, and boil it with a little ſalt, put to the cucumbers a little mace, a little whole pepper, a large race of ginger ſliced, and then pour the boiling vinegar on. Cover them cloſe, and when they are cold, tie them down. They will be fit to eat in two or three days.
Notes
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