Large Cucumbers, Mango of

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
For pickling cucumbers
For second method
Instructions (14)
First method
  1. Take a cucumber, cut out a slip from the side, taking out the seeds, but be careful to let as much of the meat remain as you can.
  2. Bruise mustard seed, a clove of garlic, some bits of horseradish, slices of ginger, and put in all these.
  3. Tie the piece on again.
  4. Make a pickle of vinegar, whole pepper, salt, mace, and cloves.
  5. Boil the pickle.
  6. Pour it on the mangoes.
  7. Continue this for nine days together.
  8. When cold, cover them down with leather.
Second method
  1. Scrape out the core and seed.
  2. Fill them with whole pepper, a clove of garlic, and other spice.
  3. Put them into salt and water, covered close up, for twenty-four hours.
  4. Then drain and wipe them dry.
  5. Boil as much vinegar with spice as will cover them.
  6. Pour it on them scalding hot.
Original Text
Large Cucumbers, Mango of. Take a cucumber, cut out a slip from the side, taking out the seeds, but be careful to let as much of the meat remain as you can. Bruise mustard seed, a clove of garlic, some bits of horseradish, slices of ginger, and put in all these. Tie the piece on again, and make a pickle of vinegar, whole pepper, salt, mace, and cloves: boil it, and pour it on the mangoes, and continue this for nine days together. When cold, cover them down with leather. Another. Scrape out the core and seed, filling them with whole pepper, a clove of garlic, and other spice. Put them into salt and water, covered close up, for twenty-four hours; then drain and wipe them dry. Boil as much vinegar with spice as will cover them, and pour it on them scalding hot.
Notes
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