TO PICKLE CUCUMBERS.
Take green cucumbers and do not peel them, but cut them into sections about lin. long. Cut the sections in halves, remove the seeds, and place in a earthenware or enamelled basin. Sprinkle plentifully with salt. After 24 hours turn over the cucumbers and sprinkle them with salt again, lake enough brown vinegar of the" bfest quality to cover them. To e&ch gallon of vinegar allow 2oz. of bruised gingev, about 20 cloves, 2oz. of whole pepper, three or four blades of mace, and two or three chilies. Place these in an enamelled stew-pan and bring to the boil. Let the vinegar and spices get cold; drain the cucumbers and pack them in jars. Cover them with the vinegar and the spices. Let them stand for two days, then drain off the yinogar and reboil it. Let it get cold again and pour it over the cucumbers Scrape a. small quantity of horse radish into the top of each jar. Cover and seal.
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https://paperspast.natlib.govt.nz/newspapers/NZH19290207.2.7.11
Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20174, 7 February 1929, Page 5
Word Count
166TO PICKLE CUCUMBERS. New Zealand Herald, Volume LXVI, Issue 20174, 7 February 1929, Page 5
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