To Pickle Cucumbers Plain without Spices

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take one hundred small cucumbers, or more, if you wish, salt them freely, and let them remain eight or ten hours; then drain them, put them into boiling vinegar enough to cover them, and place vine leaves among and over them to green them; let them scald a few minutes in the vinegar, and take them from the fire, but place them near it to keep warm and become green; if the leaves turn yellow, put fresh ones among them. When green you can pack them away in jars; season them at any time you may desire, as they will keep well if scalded thoroughly with the boiling vinegar.