DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | American cookbook, ca. 1850

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24
To preserve Cucumbers or small Mellons / the West Indies way
Take of the largest Cucumbers that will cut like Citron the greenest and thickest you can get, put to them a very strong Salt and Water, set them in a warm place, 'till they Cook yellow, cover them with Cabbage Leaves, then take them out and wash them in the Liqour, put them over the Fire, and let them lay in Water 'till cool, after which put them in cold Water for two Days changing the Water twice a Day to take out the Saltness, then scald them and cut them into Quarters, take out all the insides, and when they have laid two Days more in cold Water, take them out and dry them very well, make a Syrrup of a pound of fine Sugar to a pint of Water, boil in it some Lemon Peel and a good deal of Ginger, scrape of the outsides, and cut it in slices, when the Syrrup is cold put in the Cucumbers, drain off the Syrrup every two or three Days, and boil it, for three Weeks then cover them close up for Use. Let the Lemon Peel and Ginger remain in the Syrrup.

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24 To preserve Cucumbers or small Mellons / the West Indies way Take of the largest Cucumbers that will cut like Citron the greenest and thickest you can get, put to them a very strong Salt and Water, set them in a warm place, 'till they Cook yellow, cover them with Cabbage Leaves, then take them out and wash them in the Liqour, put them over the Fire, and let them lay in Water 'till cool, after which put them in cold Water for two Days changing the Water twice a Day to take out the Saltness, then scald them and cut them into Quarters, take out all the insides, and when they have laid two Days more in cold Water, take them out and dry them very well, make a Syrrup of a pound of fine Sugar to a pint of Water, boil in it some Lemon Peel and a good deal of Ginger, scrape of the outsides, and cut it in slices, when the Syrrup is cold put in the Cucumbers, drain off the Syrrup every two or three Days, and boil it, for three Weeks then cover them close up for Use. Let the Lemon Peel and Ginger remain in the Syrrup.