Pickled Cucumbers
- Cucumbers
- Salt
- Green cabbage leaves
- Green ginger root, sliced
- Cloves of garlic
- Blades of mace
- Cider vinegar
- Whole cloves
- Allspice
- Alum
Wash the cucumbers.
Make a strong pickle of salt and water to bear an egg. Lay the cucumbers in it for 2 weeks, then place them in stone jars.
Boil the brine and pour atop the cucumbers every morning for 9 days, adding more brine if it does not cover them.
Remove the pickles from the brine and throw them into cold water for 24 hours.
Take them from the brine and lay them in a bell-metal kettle alternately with cabbage leaves, a layer of each. Cover with cold water. Put over a very low fire where they will become hot, but not cook, until they are a nice green. Take the cucumbers out and wipe them dry.
Place the cucumbers in jars alternately in layers with the following spices: sliced green ginger root, a clove of garlic and a blade of mace to each layer.
Boil enough cider vinegar to cover them in which you have added whole cloves, allspice and a lump of alum half the size of a nutmeg to every jar.
Cover the pickles until cold, then tie them up. In 2 weeks, they will be fit for use.
Make a strong pickle of salt and water to bear an egg. Lay the cucumbers in it for 2 weeks, then place them in stone jars.
Boil the brine and pour atop the cucumbers every morning for 9 days, adding more brine if it does not cover them.
Remove the pickles from the brine and throw them into cold water for 24 hours.
Take them from the brine and lay them in a bell-metal kettle alternately with cabbage leaves, a layer of each. Cover with cold water. Put over a very low fire where they will become hot, but not cook, until they are a nice green. Take the cucumbers out and wipe them dry.
Place the cucumbers in jars alternately in layers with the following spices: sliced green ginger root, a clove of garlic and a blade of mace to each layer.
Boil enough cider vinegar to cover them in which you have added whole cloves, allspice and a lump of alum half the size of a nutmeg to every jar.
Cover the pickles until cold, then tie them up. In 2 weeks, they will be fit for use.
Submitted by Jul 25, 2010
15 min
30 min
45 min