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LOCATION: Recipes >> Preserving >> Pickled Cucumbers 05

Print this Recipe    Pickled Cucumbers 05

Cucumber Pickles

3 litres water
1 dozen bay leaves
1/2 stick celery
some vine and peach leaves
2 handsful pickling salt
few blades of mace
500 ml vinegar
cucumbers
some pepper corns, or 1/2 doz chillies
dill seed

Select firm, green cucumbers, about 15cm-20 cm long. Wash them
and wipe them, and into the bottom of a large glazed crock, or
clean cask, put a layer of leaves and spices, then a layer of
cucumbers, and so on alternatly until it is nearly full. Mix the
vinegar with the salted water, and pour over all. Place a weighted
plate on top to keep the cucumbers submerged. Store in a cool
place, and as a white froth or film arises, skim off once or twice.
They are ready for use in two or three weeks. Remove cucumbers as
required, wash, and peel, cut into strips and serve in glass
dishes.

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