Pickled Cucumbers
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 1 oz whole pepper
- 1 oz bruised ginger
- sufficient vinegar to cover the cucumbers
Instructions
- Cut the cucumbers in thick slices, sprinkle salt over them, and let them remain for 24 hours.
- The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place.
- In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up.
- Tie them down with bladder, and in a few days they will be fit for use.