Cucumbers with Mustard

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Slice some not too ripe cucumbers, or cut them into inch lengths, and quarter these.
  2. Slice also some good large onions very thinly.
  3. Arrange these in layers on a dish, with salt sprinkled upon each layer.
  4. Turn another plate over them, and let them drain for six hours or so.
  5. Have ready some good spiced vinegar as for other pickles.
  6. Mix with this a dessertspoonful of good mustard for each quart of vinegar (adding this when mixed with a little warm vinegar, when the spices and vinegar have been boiled up together).
  7. Pour it, all hot, over the cucumber, &c., and leave till next day.
  8. Bottle and cork it all down.
Original Text
Cucumbers with Mustard.—Slice some not too ripe cucumbers, or cut them into inch lengths, and quarter these; slice also some good large onions very thinly, and arrange these in layers on a dish, with salt sprinkled upon each layer, turn another plate over them, and let them drain for six hours or so; have ready some good spiced vinegar as for other pickles, mix with this a dessertspoonful of good mustard for each quart of vinegar (adding this when mixed with a little warm vinegar, when the spices and vinegar have been boiled up together), pour it, all hot, over the cucumber, &c., and leave till next day, when you bottle and cork it all down. This pickle, though excellent, does not keep over well, so should be eaten soon.
Notes
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