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Cucumbers, Pickled

From Mrs. Beeton's household management (1907).

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A historical recipe

Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).

United Kingdom

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

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.

  • 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 1 ingredient

  1. an oz. of allspice

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. Ingredients.
  2. — Cucumbers, go> ir to cover them.
  3. To earh pint of vinegar allow \ an oz.
  4. ot p'^jx-n <>i n->, I an oz.
  5. of allspice, } a tnful of salt.
  6. Method.
  7. — Peel the cucumbers, cut them into £-inch slices, sprinkle them liberally with salt, and let them remain until the following day.
  8. Let the cucumber drain for at least 2 hours on a hair sieve, then place in wide-necked glass bottles.
  9. Boil the vinegar, salt, peppercorns and spice together, pour it while hot over the cucumber, and cover closely.
  10. If stored in a cool, dry place this pickle will keep good for some time, but as it is liable to become mouldy the bottles should be frequently examined.
  11. When the first speck of mould appears re-boil the vinegar, immerse the slices of cucumber in it for i minute, then put them into a clean dry bottle, and pour the boiling vinegar over them.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Sieve
  • Colander
Source public domain per archive.org metadata; unverified
Credit

From Mrs. Beeton's household management (1907), printed page 1167, digitised by the Internet Archive: https://archive.org/details/mrsbeetonshouse00beetuoft

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.