Mrs Beetons Jams and Preserves Revisited
Pickled Cucumbers
3 or 4 Cucumbers
25g (1oz) Whole Pepper
25g (1oz) Bruised Ginger
Vinegar, to cover the cucumbers
Cut the cucumbers in thick slices, sprinkle with salt
Allow to stand for 24 hours.
Drain well for 6 hours, put them into a jar, pour boiling vinegar over them and keep them in a warm place.
In a short time, boil up the vinegar again, add pepper and ginger in the above proportion and instantly cover them up.
Store in airtight, sterilised jar and in a few days they will be fit for use.
PICKLED CUCUMBERS
399. INGREDIENTS - 1 oz. of whole pepper, 1 oz. of bruised ginger; sufficient vinegar to cover the cucumbers.
Mode - Cut the cucumbers in thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days they will be fit for use.
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