Cucumbers. No. 2.

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 (15)
brine
vinegar mixture
for pickling beans
Instructions (7)
  1. In a large earthen pan mix spring water and salt well together, taking two pounds of salt to every gallon of water.
  2. Throw in your cucumbers, wash them well, and let them remain for twelve hours; then drain and wipe them very dry, and put them into a jar.
  3. Put into a bell-metal pot a gallon of the best white wine vinegar, half an ounce of cloves and of mace, one ounce of allspice, one ounce of mustard-seed, a stick of horseradish sliced, six bay-leaves, a little dill, two or three races of ginger, a nutmeg cut in pieces, and a handful of salt.
  4. Boil all together, and pour it over the cucumbers.
  5. Cover them close down, and let them stand twenty-four hours, then pour off the vinegar from them, boil it, pour it over them again, and cover them close: repeat this process every day till they are green.
  6. Then tie them down with bladder and leather; set them in a cool dry place, and they will keep for three or four years.
  7. Beans may be pickled in the same manner.
Original Text
Cucumbers. No. 2. In a large earthen pan mix spring water and salt well together, taking two pounds of salt to every gallon of water. Throw in your cucumbers, wash them well, and let them remain for twelve hours; then drain and wipe them very dry, and put them into a jar. Put into a bell-metal pot a gallon of the best white wine vinegar, half an ounce of cloves and of mace, one ounce of allspice, one ounce of mustard-seed, a stick of horseradish sliced, six bay-leaves, a little dill, two or three races of ginger, a nutmeg cut in pieces, and a handful of salt. Boil all together, and pour it over the cucumbers. Cover them close down, and let them stand twenty-four hours, then pour off the vinegar from them, boil it, pour it over them again, and cover them close: repeat this process every day till they are green. Then tie them down with bladder and leather; set them in a cool dry place, and they will keep for three or four years. Beans may be pickled in the same manner.
Notes
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