Recipes > Preserves & Pickles > Cucumbers. No. 3

Cucumbers. No. 3


Wipe the cucumbers clean with a coarse cloth, and put them into a jar. Take some vinegar, into which put pepper, ginger, cloves, and a handful of salt. Pour it boiling hot over the cucumbers, and smother them with a flannel: let them stand a fortnight; then take off the pickle, and boil it again. Pour it boiling on the cucumbers, and smother them as before. The pickle should be boiled in a bell-metal skillet. With two thousand cucumbers put into the pot about a pennyworth of Roman vitriol.


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The Lady's Own Cookery Book (1844).

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