ANSWER TO INQUIRY

Hawke's Bay Tribune, Volume XXIV, Issue 93, 3 April 1934, Page 10

ANSWER TO INQUIRY

Many thanks to Miss A. P. for these recipes given in answer to an inquiry. JEWISH PICKLED CUCUMBERS. What-ever vessel is used fill it half full of cold water and salt to make a weak brine. Take small and young cucumbers and pr-.ck all over with a steel fo>k. To tnc- brine add one teacup vinegar, 25 chillies and a few grapevine leaves with their tendrils and a handfull of cherry leaves. Put the cucumbers in so that they fi' easily one against the other. Put a plate on top to keep them under but not to squeeze them. At the end of a week and every few days afterwards the scum which will rise to the surface must be removed. Ready for use in two or three weeks. CUCUMBERS PICKLES. Take firm ripe cucumbers, pare them, and take out seeds, cut them in pieces two or three inches in length and lot them lie in weak salt and water for eight hours. Then prepare a syrup:— one gallon of vinegar five lbs. of sugar, owe oz. of mixed spices (not ground spices . Boil twenty minutes then strain. After drying the encumber with a soft cloth put them into file syrup and boil until soft. Take out cucumbers lay them in colander to drain. Then boil the syrup to tho consistency of molasses. Put cucumbers carefully in jars. Pour syrup over. Tie down securely. Keep in a cool place.