To pickle Large Cucumbers in Slices

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the large Cucumbers before they are too ripe, Dice them the Thickness of Crown pieces into a Pewter-dish: To every Dozen of Cucumbers, slice two large Onions thin, so on till you have filled your Dish; with a Handful of Salt between every Row; then cover them with another Pewter-dish, and let them stand twenty-four Hours; then put them in a Cullender, let them drain very well, then put them into a Jar, and cover them over with White Wine Vinegar, and let them stand four Hours; then pour the Vinegar from them into a Copper Sauce-pan, and boil it with a little Salt. Put to the Cucumbers a little Mace, a little whole Pepper, a large Race of Ginger Diced, and then pour the boiling Vinegar on. Cover them close, and when they are cold, tye them down; they will be fit to eat in two or three Days.