Cucumbers, or Gherkins
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- Water
- Salt
- a pint of syrup
Possible health benefits
General information, not medical advice.
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Syrup
Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g
- Iron contributes to normal cognitive function.
- Iron contributes to normal energy-yielding metabolism.
- Iron contributes to normal formation of red blood cells and haemoglobin.
4 more authorised claims
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to the normal function of the immune system.
- Iron contributes to the reduction of tiredness and fatigue.
- Iron has a role in the process of cell division.
Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet
Nutrients per 100 g of “Syrup, Cane”, 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.
Method
Chef Wood
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- Take them quite free from spots, and let them stand two or three days in salt and water.
- Then drain, put them in another pan of water, and scald them;
- put them in a tub, and let them stand all night ;
- then drain, put them into a pan of fresh water, to every two quarts of which put half a pint of syrup ;
- boil them slowly five minutes;
- put them in the tub again, and let them stand till the next day;
- then boil them again, drain that syrup from them, and have a clean pan with syrup of a proper thickness.
- Repeat the boiling every day for nine or ten days successively, then put them into pots and cover up.
- All preserves should stand two or three days before being put away.
Plating
Cookware for this recipe
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Saucepan
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Colander