Cucumber Pickles

To Pickle Large Cucumbers in Slices

Preparation info

  • Makes

    9⅓ pints

    • Difficulty


Appears in

Great Cooks and Their Recipes

Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

As any gardener knows, cucumbers have the annoying habit of ripening all at the same time. Eighteenth-century cooks, particularly the English, preserved them as pickles to serve over the winter with cold meats. A race of ginger is a root. A crown was a coin.

Take the large Cucumbers before they are too ripe, slice 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 for 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 sliced, 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.