14. Cucumbers. _Take the_ Gorkems, _or smaller_ Cucumbers; _put them
into_ Rape-Vinegar, _and boyl, and cover them so close, as none of the
Vapour may issue forth; and also let them stand till the next day: Then
boil them in fresh White-Wine Vinegar, with large Mace, Nutmeg, Ginger,
white Pepper, and a little Salt, (according to discretion) straining the
former Liquor from the_ Cucumbers; _and so place them in a Jarr, or wide
mouthed Glass, laying a litle Dill and Fennel between each Rank; and
covering all with the fresh scalding-hot Pickle, keep all close, and
repeat it daily, till you find them sufficiently green_.
_In the same sort_ Cucumbers _of the largest size, being peel'd and cut
into thin Slices, are very delicate_.
Another.
_Wiping them clean, put them in a very strong Brine of Water and Salt,
to soak two or three Hours or longer, if you see Cause: Then range
them in the_ Jarr _or_ Barrellet _with Herbs and Spice as usual; and
cover them with hot Liquor made of two parts Beer-Vinegar, and one of
White-Wine Vinegar: Let all be very well closed. A Fortnight after scald
the Pickle again, and repeat it, as above: Thus they will keep longer,
and from being so soon sharp, eat crimp and well tasted, tho' not
altogether so green.
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