Cucumber and Onion Pickle
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Method
Say “next”, “back”, “repeat”, “ingredients” or “stop”, or ask anything about this recipe. Answers come from AI and are general cooking guidance.
- Take a dozen fine crisp cucumbers and four large onions.
- Cut both in thick slices, sprinkle salt and pepper on them, and let them stand.
- Next day drain them well and scald them in boiling vinegar;
- cover close after scalding.
- Next day scald again with a bag of mace, nutmeg and ginger, in the vinegar;
- then place them in jars and cork close.
- If the vinegar seems to have lost its strength, replace with fresh, and put the bag of spices in again to keep the flavor.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.