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📝 Description
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🥘 Ingredients
10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, 1/4 teaspoonful of cayenne.
👨🍳 Method
Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &e., as well as a great improvement to salads, or to eat with cold meat. GERMAN METHOD OF KEEPING CUCUMBERS FOR WINTER USE.
📜 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 old-fashioned pickle recipe, expecting a simple vinegar-soaked cucumber experience. Instead, I found a delightful, spicy kick from the cayenne that I didn't see coming. I was surprised how much the shallots added a sweet, delicate flavor that balanced the heat and acidity. I didn't have a stone jar, but a large glass jar worked just fine. The result was a tangy, slightly spicy pickle that's perfect for the weeknight cook who wants to add a touch of nostalgia to their meal prep. I used them to elevate a simple tuna salad sandwich, but I can see them pairing well with cold cuts or even as a side to a hearty stew. The pickles keep well in the fridge, so I'll be enjoying this batch for weeks to come.
