An Excellent Way Of Preserving Cucumbers
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📝 Description
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🥘 Ingredients
Salt and water; 1 lb. of lump sugar, the rind of 1 lemon, 1 oz. of ginger, cucumbers.
👨🍳 Method
Choose the greenest cucumbers, and those that are most free from seeds; put them in strong salt and water, with a cabbage-leaf to keep them down; tie a paper over them, and put them in a warm place till they are yellow; then wash them and set them over the fire in fresh water, with a very little salt, and another cabbage-leaf over them; cover very closely, but take care they do not boil. If they are not a fine green, change the water again, cover them as before, and make them hot. When they are a good colour, take them off the fire and let them cool; cut them in quarters, take out the seeds and pulp, and put them into cold water. Let them remain for 2 days, changing the water twice each day, to draw out the salt. Put the sugar, with 1/4 pint of water, in a saucepan over the fire; remove the scum as it rises, and add the lemon-peel and ginger with the outside scraped off; when the syrup is tolerably thick, take it off the fire, and when _cold_, wipe the cucumbers _dry_, and put them in. Boil the syrup once in 2 or 3 days for 3 weeks; strengthen it if required, and let it be quite cold before the cucumbers are put in. Great attention must be paid to the directions in the commencement of this recipe, as, if these are not properly carried out, the result will be far from satisfactory.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage cucumber pickling method this week, and I must say, the process was as delightful as the result. I found the initial step of fermenting the cucumbers in salt water to be surprisingly modern, akin to the popular fermented vegetables trend today. The most delightful surprise was the use of a cabbage leaf to weigh down the cucumbers—the humble leaf worked beautifully to keep them submerged. I used my instant-read thermometer to monitor the water temperature, ensuring it didn't boil, and the cucumbers turned a lovely shade of green. I was careful to scrape the ginger to remove the fibrous outer layer, as instructed, and the subtle heat it imparted to the syrup was perfect. This recipe is perfect for the weeknight cook who enjoys a bit of old-world charm in their kitchen. The process is straightforward once you get the hang of it, and the result is a tangy, sweet pickle that's far superior to anything you'll find in a jar. I stored mine in a sterilized glass jar in the fridge, and they'll keep for weeks. Next time, I might experiment with adding a touch of turmeric for color and a hint of spice.
