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English cookbook, 1820
Page 147
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To preserve Cucumbers Take fine gerkins or large Cucumbers cut in half scoop out the inside put them into a Stone Jar and cover them well with fine leaves fill the Jar with Spring Water and Salt to bear an Egg - cover it close and let it stand near the fire so as to be quite warm for ten days or a fortnight. then take them out and throw them into Spring Water - change the water till they are fresh - you must not mind if they look yellow or smell - then take them out and put them into your preserving Pan cover them with fine or Cabbage leaves with water and Salt not so strong as the former - set it over a Charcoal fire - and Cover it close let them simmer very slow look at them often - and when they are of a fine green take off the leaves and throw the Cucumbers into a fine Sieve to drain then into a Coarse Cloth four or five times double when cold put them into a Jar
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To preserve Cucumbers Take fine gerkins or large Cucumbers cut in half scoop out the inside put them into a Stone Jar and cover them well with fine leaves fill the Jar with Spring Water and Salt to bear an Egg - cover it close and let it stand near the fire so as to be quite warm for ten days or a fortnight. then take them out and throw them into Spring Water - change the water till they are fresh - you must not mind if they look yellow or smell - then take them out and put them into your preserving Pan cover them with fine or Cabbage leaves with water and Salt not so strong as the former - set it over a Charcoal fire - and Cover it close let them simmer very slow look at them often - and when they are of a fine green take off the leaves and throw the Cucumbers into a fine Sieve to drain then into a Coarse Cloth four or five times double when cold put them into a Jar
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