Cucumbers To Preserve Recipe

Take some small cucumbers, and large ones that will cut in quarters, but

let them be as green and as free from seeds as you can get them. Put

them into a narrow-mouthed jar, in strong salt and water, with a

cabbage-leaf to keep them from rising; tie a paper over them, and set

them in a warm place till they are yellow. Then wash them out, and set

them over the fire in fresh water, with a little salt and a fresh

cabbage-leaf over them. Cover the pan very close, but be sure you do not

let them boil. If they are not of a fine green, change the water, which

will help them; then make them hot, and cover them as before. When you

find them of a good green, take them off the fire, and let them stand

till they are cold: then cut the large ones into quarters; take out the

seeds and soft parts, put them into cold water, and let them stand two

days; but change the water twice each day, to take out the salt; put a

pound of refined sugar to a pint of water, and set it over the fire;

when you have skimmed it clear, put in the rind of a lemon and an ounce

of ginger, scraping off the outside. Take your syrup off as soon as it

is pretty thick, and, when it is cold, wipe the cucumbers dry and put

them into it. Boil the syrup once in two or three days for three weeks,

and strengthen the syrup if required, for the greatest danger of

spoiling them is at first. When you put the syrup to the cucumbers, wait

till it is quite cold.

Vote