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Cucumbers

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.

Ingredients 7 ingredients

  1. Cut
  2. Salt
  3. Cucumbers
  4. an ounce of ginger
  5. a pint of water
  6. Sugar
  7. Lemon

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take the greenest, and as free from seeds as you can;
  2. some small to preserve whole, and others large to cut in pieces.
  3. Put them into strong salt and water in a straight-mouthed jar, with a cabbage-leaf to keep them down.
  4. Set them in a warm place till yellow, then wash them out, and set them over a fire in fresh water, with a little salt, and a fresh cabbage-leaf over them.
  5. Cover the pan close, but take care they do not boil.
  6. If they are not of a fine green, change the water, and that will help them.
  7. Cover them as before, and make them hot.
  8. When of a good green, take them off the fire and let them stand till cold.
  9. Cut the large ones into quarters, take out the seeds and soft part, put them into cold water, and let them stand two days ;
  10. change the water twice each day to take out the salt.
  11. Take-a pound of fine sugar, and half a pint of water;
  12. set it over the fire, and skim it clean, put in the rind of a lemon, and an ounce of ginger with the outside scraped off.
  13. When the syrup is thick, take it off: and when cold, wipe the cucumbers dry, and put them in.
  14. Boil the syrup once in three days for three weeks, and strengthen it, if necessary.
  15. Put the syrup to your cucumbers quite cold.
  16. Cover them close, and set them in a dry place.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon