To preserve Cucumbers

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Preparation of Cucumbers
Syrup
Instructions (11)
  1. Put small cucumbers and large ones that will cut into quarters, the greenest and most free from seeds you can get, in a strong salt and water, in a strait mouth jar, with a cabbage leaf to keep them down, tie a paper over them, set them in a warm place till they are yellow.
  2. Wash them out, and set them over the fire in fresh water, with a little salt in, and a fresh cabbage leaf over them, cover the pan very close, but take care they do not boil.
  3. If they are not a fine green, change your water (it will help them) and make them hot, and cover them as before.
  4. When they are a good green, take them off the fire, let them stand till they are cold.
  5. Cut the large ones in quarters, take out the seeds and soft part.
  6. Put them in cold water, and let them stand two days, but change the water twice each day to take out the salt.
  7. Take a pound of single refined sugar, and half a pint of water, set it over the fire.
  8. When you have skimmed it clear, put in the rind of a lemon, one ounce of ginger, with the outside scraped off.
  9. When your syrup is pretty thick, take it off, and when it is cold wipe the cucumbers dry, and put them in.
  10. Boil the syrup once in two or three days for three weeks, and strengthen the syrup, if required, for the greatest danger of spoiling them is at first.
  11. The syrup is to be quite cold when you put it to your cucumbers.
Original Text
To preserve CUCUMBERS. TAKE small cucumbers and large ones that will cut into quarters, the greenest and most free from seeds you can get, put them in a strong salt and water, in a strait mouth jar, with a cab-bage leaf to keep them down, tie a paper over them, set them in a warm place till they are yellow, wash them out, and set them over the fire in fresh water, with a little salt in, and a fresh cabbage leaf over them, cover the pan very close, but take care they do not boil; if they are not a fine green, change your water (it will help them) and make them hot, and cover them as before; when they are a good green, take them off the fire, let them stand till they are cold, then cut the large ones in quarters, take out the seeds and soft part, then put them in cold water, and let them stand two days, but change the water twice each day to take out the salt, take a pound of single refined sugar, and half a pint of water, set it over the fire; when you have skimmed it clear, put in the rind of a lemon, one ounce of ginger, with the outside scraped off: when your syrup is pretty thick, take it off, and when it is cold wipe the cu- cumbers dry, and put them in, boil the syrup once in two or three days for three weeks, and strengthen the syrup, if required, for the great- est danger of spoiling them is at first.—The syrup is to be quite cold when you put it to your cucumbers.
Notes
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