Cucumbers, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902

Source: The Queen Cookery Books. No.3. Pickles and Preservatives
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

For pickling cucumbers

white wine vinegar, allow 1/2oz. of mace, or five or six cloves, 1/2oz. sliced ginger, 1/2oz. black pepper, and half a handful of salt ↝ Vinegar, red wine [Spices and Herbs]
1/2oz. of mace ↝ Spices, mace, ground [Spices and Herbs]
five or six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
1/2oz. sliced ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
1/2oz. black pepper ↝ Spices, pepper, black [Spices and Herbs]
half a handful of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Choose the smallest and most perfect cucumbers, as free from spots as possible.
Lay them in strong salt and water till they turn quite yellow (which they will do in about nine or ten days), stirring them twice a day to keep them from softening.
When they are perfectly yellow, pour off the water from them, and cover them with plenty of vine leaves.
Boil up the water poured from the cucumbers, and when it boils pour it over them, and leave it all in a warm corner near the fire.
When the water is once more almost cold, again boil it up, and again pour it on the cucumbers; repeat this process till you see the cucumbers turn a good green (which they should do in four or five scaldings), being careful to keep them covered with vine leaves, and then a clean cloth; and last of all a soup plate turned over the basin in which they are, to keep in the steam, which helps to colour them quicker.
When thoroughly greened, drain them on a sieve.
Pour the following pickle, hot, upon them, and tie down with bladders.

For the pickle

To each quart of white wine vinegar, allow 1/2oz. of mace, or five or six cloves, 1/2oz. sliced ginger, 1/2oz. black pepper, and half a handful of salt.
Boil this altogether for five minutes, then use hot.

Original Text

Cucumbers, to pickle.—Choose the smallest and most perfect cucumbers, as free from spots as possible, lay them in strong salt and water till they turn quite yellow (which they will do in about nine or ten days), stirring them twice a day to keep them from softening. When they are perfectly yellow, pour off the water from them, and cover them with plenty of vine leaves. Now boil up the water poured from the cucumbers, and when it boils pour it over them, and leave it all in a warm corner near the fire. When the water is once more almost cold, again boil it up, and again pour it on the cucumbers; repeat this process till you see the cucumbers turn a good green (which they should do in four or five scaldings), being careful to keep them covered with vine leaves, and then a clean cloth; and last of all a soup plate turned over the basin in which they are, to keep in the steam, which helps to colour them quicker. When thoroughly greened, drain them on a sieve, and then pour the following pickle, hot, upon them, and tie down with bladders. For the pickle; to each quart of white wine vinegar, allow ½oz. of mace, or five or six cloves, ½oz. sliced ginger, ½oz. black pepper, and half a handful of salt; boil this altogether for five minutes, then use hot.

Notes

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